MUSHROOM, BEAN AND COUSCOUS SOUP

Serves: 4 to 6 (8 cups/2 L)

■ 3/4 cup (180 mL) navy beans, cannellini or other white beans, soaked for 8 to 12 hours and drained

■ 6 cups (1.5 L) low-sodium homemade vegetable broth or storebought vegetable broth or water, divided, plus more as needed 2 medium yellow onions (1 lb/454 g total), chopped and divided

■ 6 garlic cloves, chopped and divided

■ 2 bay leaves

■ 1 tsp (5 mL) fine salt, divided, plus more to taste

■ 2 tbsp (30 mL) olive oil, plus more for drizzling

■ 1 tbsp (15 mL) dried mushroom powder, such as porcini or shiitake

■ 2 tbsp (30 mL) fresh thyme leaves ■ 1 lb (454 g) fresh cremini mushrooms or button mushrooms, trimmed and sliced

■ 1/2 cup (125 mL) oil-packed or dry sundried tomatoes, sliced

■ 1 cup (250 mL) pearl couscous or fregola

■ Freshly ground black pepper

1. In a multicooker such as an Instant Pot, combine the beans with 3 cups (750 mL) of the vegetable broth. Add half of the onions, half of the garlic, the bay leaves and 1/2 teaspoon (2.5 mL) of the salt. Secure the appliance's lid and make sure the steam valve is sealed. Select PRESSURE (HIGH) and set the cook time to 30 minutes. (It should take about 10 minutes for the appliance to come to pressure.)

2. When the 30 minutes of cooking is up, release the pressure manually by moving the handle to “venting.” To do this, cover your hand with a towel and make sure to keep your hand and face away from the vent when the steam releases.

3. Open the appliance and check to see if the beans are tender. If not, return them to PRESSURE (HIGH) for 10 minutes at a time, manually releasing the pressure and steam each time, until they are tender.

4. While the beans are cooking, in a large Dutch oven or other heavy-bottomed pot over medium heat, heat the oil until it shimmers. Add the remaining onion and garlic and cook, stirring frequently, until translucent, 8 to 10 minutes. Add the remaining 1/2 teaspoon (2.5 mL) of salt, the mushroom powder and thyme and cook, stirring, until very fragrant, about 1 minute. Increase the heat to medium-high, add the mushrooms and tomatoes and cook, stirring frequently, until the mushrooms collapse, exude their liquid, it mostly evaporates and they start to brown, 6 to 7 minutes.

5. Add the couscous and the remaining 3 cups (750 mL) of the vegetable broth, and bring to a boil. Reduce the heat so the soup is at a simmer, cover and cook until the couscous swells and is tender, about 10 minutes.

6. When the beans are cooked, drain them, reserving their liquid. Add the beans, plus 2 cups (500 mL) of their cooking liquid, to the pot and return to a simmer. (If you don't have 2 cups/500 mL of the cooking liquid, add water for a total of 2 cups/ 500 mL.) Cover and cook until the flavours meld, about 2 minutes. Taste, and season with more salt as needed.

7. Divide among bowls, drizzle with olive oil, sprinkle with pepper and serve hot.

Storage: Refrigerate for up to 4 days or freeze for up to 6 months.