Rice Cooker Cannellini Soup with Garlic and Parmesan
The flavor and intensity of garlic can be changed according to how it is prepared. If you add a whole garlic clove without crushing, mincing, or slicing it, it will give flavor without the “bite” (pungency and sharpness) of garlic.
Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- 1 medium onion, peeled and thinly sliced
- 8 cloves garlic, crushed into a paste
- 1⁄2 tsp. ground black pepper
- 1⁄2 tsp. salt
- 2 cups warm water
- 2 cans (15.5 oz.) cannellini beans, drained
- 1⁄2 cup thick coconut milk
- 1⁄4 cup grated Parmesan cheese
- Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry about 5 minutes until soft. Add the garlic and fry about 3 minutes until garlic disintegrates further, covering rice cooker occasionally in the process of frying.
- Add the pepper, salt, water, and the beans. Partially mash the beans gently with the back of a ladle. Cover the rice cooker and allow to reach a simmer.
- Once simmering, switch to Warm and continue simmer for about 15 minutes. Before end of cooking, with about 5 minutes to go, stir in coconut milk and Parmesan.