Instant Pot Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Set the Instant Pot to Manual Pressure Highfor 6 minutes.  When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.  Unplug the Instant Pot.
3. Once all the pressure is released, carefully remove the lid, add the cannellini beans (reserving ¼ cup). Stir well to combine.
4. Then remove about ½ cup of cooked potatoes and place in a bowl, add the reserved ¼ cup cannellini beans and ½ cup of the soup broth.  Mash the mixture well, then return to the soup and stir.  Taste test the flavors and add any additional seasonings.  Stir to combine, allow at least 5 minutes for the flavors to marry.

Stove Top Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, carrots and celery, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic, sauté for 1 minute, stirring constantly, then add all remaining the Base Ingredients andSpice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine. Cover with a tight-fitting lid.  Simmer for 25 to 35 minutes until the potatoes, carrots, and celery are tender, stirring occasionally.
4. Remove the lid, add the cannellini beans (reserving ¼ cup). Stir well to combine. Simmer for 2 minutes.
5. Then remove about ½ cup of cooked potatoes and place in a bowl, add the reserved ¼ cup cannellini beans and ½ cup of the soup broth.Mash the mixture well, then return to the soup and stir.  Taste test the flavors and add any additional seasonings.  Stir to combine, allow at least 5 minutes for the flavors to marry.