If you are a fan of flavorful soup and the simplicity of using an Instant Pot (aka instapot), then this recipe is for you! It also utilizes an innovative, Finger Lakes-made and environmentally-friendly ingredient: Finger Lakes Wine Flour. This recipe is also adaptable: You can add ditalini or small bowtie pastas (cook separate and leave separate). Other addition options include sausage (mild or hot) and parmesan or cheddar cheese as a topping.
In terms of a wine pairing, Niver-Johnson recommends if you didn’t add too much spice, this recipe would go well with a dry Gewurztraminer—especially by Ryan William Vineyard or Hector Wine Company.
By Hilary Niver-Johnson, Wine Flour Founder
(Recipe makes 3.5 quarts)
1 Pound dry white beans
1 head of kale or 4 cups, stems removed and chopped*
3 large carrots, sliced (do not need to be peeled) *
4 large tomatoes, peeled (see directions)*
1 quart of canned whole tomatoes, juice and all *
8 cups stocks, vegetable or chicken stock *
1 large red or yellow onion, peeled and diced.
2 teaspoon sea salt
1 teaspoon black pepper (cayenne works well, too).
4 heads of garlic, peeled, does not need to be minced.
2 tablespoons of Gewurztraminer wine flour *
*ingredients that we grew or made.
Removed stems from the kale. Dice the carrots, and onion. Peel the garlic. Bring a pot of water to boil on your stove and place whole tomatoes in there. Once boiled for 1 minute turn off heat and place tomatoes in cold water.
Let cool. Once cooled, peel the skins and chop. Add remaining ingredients and stir. Wine flour will form small clumps at the top of the soup. That is okay, the flour will blend as the soup cooks.
Close the lid of the instapot and set steam release to sealing. Press the manual button and set to 60 minutes. When the timer beeps set to release steam nautrally. It’ll take some time. Once all the steam has been released, open the instapot and taste.
If you’d like more kick or a little more salt add additional dashes of salt, pepper or cayenne. Place whatever you won’t be consuming within five days in a container for the freezer. Consume the remaining soup within 5 days.
Hilary-Niver Johnson started the company Sustainable Viticulture Systems (SVS) in 2015 which turns the byproducts of Finger Lakes grapes used in winemaking into a beautiful and nutritional line of Wine Flours. Finger Lakes Wine Flours can be used in a range of recipes and are packed with nutrients including protein, antioxidants, fiber, vitamins, and minerals. You can learn more by clicking here to visit the Finger Lakes Wine Flour website and by following Wine Flour on Facebook and Instagram at @wineflour.