Instant Pot Italian White Bean Soup

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

  • Servings: 6-8
  • Difficulty: easy
  • Print

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)

Directions:

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.

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