Butternut Squash and Bean Soup

Hearty, warm soup perfect with a crusty bread!

Ingredients

3 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
3 medium (about 6 ounces)	carrots, peeled and diced
2 stalks	celery, diced
1 medium (about 8 ounces)	yellow onion, diced
	kosher salt salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
3 large cloves	garlic, minced
2 pounds	butternut squash, peeled, seeded and cut into 1/2" cubes
One 28-ounce can	San Marzano tomatoes
One 15-ounce can	cannellini beans
8 cups	low sodium chicken or vegetable broth
1 small head (about 8 cups)	Savoy cabbage, core removed and leaves thinly shredded
1 bunch (about 6 cups)	Swiss chard, stems discarded and leaves coarsely chopped
1	bay leaf
One 2" piece	Parmigiano-Reggiano rind plus grated cheese for serving
	freshly ground black pepper Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
Parmesan Crisps
10 thin slices	baguette or a country loaf, such as batard
1/2 cup	grated Parmigiano Reggiano
	extra virgin olive oil for serving olive oil Options Extravagonzo Infused Olive Oil Price: $19.99

Cooking Instructions

Set an electric pressure cooker to brown according to the manufacturers instructions. Warm the olive oil in the pressure cooker, add the carrots, celery and onions and salt the vegetables lightly. Cook, stirring occasionally, until the vegetables are slightly softened and the onion is translucent, 5 to 7 minutes.

Stir in the garlic and cook until fragrant, about 1 minute. Add the butternut squash, tomatoes, cannellini beans, broth, cabbage, chard, bay leaf and Parmigiano rind. Stir to combine the ingredients.

Place the lid on the pressure cooker and cook on high for 10 minutes according to the manufacturer's instructions, or until the vegetables are tender.

Meanwhile, make the Parmesan crisps. Lightly brush the bread slices with olive oil on both sides. Place on a rimmed baking sheet. Top each bread slice with grated Parmigiano. Bake in the preheated oven until golden brown and crispy, 5 to 7 minutes. Let cool.

Release the pressure according to the manufacturer's instructions and carefully remove the lid. Using a stick blender, purée the soup to desired consistency. Season to taste with salt and pepper.

Serve with grated Parmigiano Reggiano.

Serves 8.