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)
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.
