Butternut Chard White Bean Soup Pressure Cooker
Warm up your weeknights with this hearty and wholesome Butternut Chard White Bean Soup, made effortlessly in your pressure cooker! Packed with vibrant Swiss chard, velvety butternut squash, and protein-rich white beans, this soup strikes the perfect balance between creamy and chunky textures. Infused with aromatic dried thyme, rosemary, and a hint of smoky paprika, every spoonful offers a comforting depth of flavor. The pressure cooker not only makes this recipe quick, with just 25 minutes of cooking time, but it also locks in all the nourishing goodness of the ingredients. Finished with a bright squeeze of lemon juice and optional fresh parsley, this soul-soothing soup is perfect for cozy dinners and pairs wonderfully with crusty bread. It’s a one-pot, vegan-friendly delight that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 cups butternut squash, peeled and diced
- 2 cups cooked white beans (cannellini or Great Northern)
- 4 cups Swiss chard, stemmed and chopped
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for serving)
Instructions
Set the pressure cooker to sauté mode and heat the olive oil.
Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced butternut squash, white beans, vegetable broth, dried thyme, dried rosemary, smoked paprika, salt, and black pepper to the pressure cooker. Stir to combine.
Secure the lid of the pressure cooker and set it to high pressure for 10 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and use an immersion blender to blend about half of the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Set the pressure cooker to sauté mode again. Stir in the chopped Swiss chard and cook for 3-5 minutes, until the greens are wilted.
Taste and adjust seasoning as needed. Stir in the lemon juice for a bright finish.
Serve hot, garnished with fresh parsley if desired, alongside crusty bread or crackers.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6847 mg | 298% | |
| Total Carbohydrate | 329.7 g | 120% | |
| Dietary Fiber | 79.0 g | 282% | |
| Total Sugars | 54.9 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1332 mg | 102% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 11580 mg | 246% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
