This flavorful soup is sure to warm you up on the coldest days and because it’s loaded with veggies, it’s also a great way to boost your health! Feel free to add any fresh garden veggies you like. You can also sub in other beans, but a few of my favorites are kidney, garbanzo, pinto, or great northern.
Instant Pot Italian White Bean Soup
2 tablespoons olive oil
2 cups carrots, diced small
2 cups celery, diced small
1 large onion, diced small
2 tablespoons chopped garlic, fresh
32 ounces vegetable stock
1/2 cup dry white wine
1 – 28 ounce canned petite diced tomatoes
2 cups water
3 – 15 ounce cans canellini beans, drained and rinsed
1 1/2 tablespoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red chili flake (optional)
4 cups chopped kale
Garnish: Shredded Parmesan (optional)
Turn instant pot to saute method. Add olive oil, carrots, celery, onions, and garlic. Saute for 10 minutes or until onions are translucent.
Add wine and cook for 2 more minutes. Add vegetable stock, tomatoes, water, beans, Italian seasoning, salt, pepper, and chili flake. Stir, place lid on pot and cook on manual, high pressure, for 7 minutes. Turn the valve to quick release and let all the steam leave the pot, about 4 minutes. Once all pressure is released, remove the lid from the pot and add kale. Stir and let the soup rest for 5 minutes before serving.