I usually like to make recipes as is and rate them as such, but don’t want anyone who has dietary issues similar to our family, or who doesn’t own an Instant Pot to miss out on this delicious soup. We chose to soak the beans overnight and don’t have an Instant Pot so we just gently boiled the beans on the stove in a large covered pot using Kitchen Basics Chicken Broth with a sprig of Rosemary for an Hour and 10 Minutes after letting the uncovered soup come to a boil on High. We removed the sprig of Rosemary and added the suggested amount of salt. A potato masher was used to thicken the broth while leaving some of the beans intact. Italian/Flat Leaf Parsley and Bacon are a nice touch if you like, but also simply delicious without.

I followed this recipe to the tee and it was delicious! Extremely easy! I had no idea I could use dry beans, unsoaked, and have them ready in 35 minutes! Perfect fall and winter soup!

I made this on a cold blustery day. It was so comforting and my family loved it. My 7 year old boy ate four helpings. I blended half the soup in my blender. Such a creamy soup. This recipe is a keeper. It's economical, fast, so healthy and a warm, creamy comfort food perfect with bread hot out of the oven. I didn't have rosemary, parsley, bacon or broth so i left them out and used water instead of the broth and I doubled the recipe for my family of five.