Instant Pot Soup Vegetable & White Bean Soup Recipe
This easy hearty Vegetables & White Bean Soup recipe is a vegetarian or vegan-friendly option that you can make in no time in the Instant Pot.
This hearty Instant Pot White Bean and Vegetable Soup is the perfect easy dinner idea to make when you don’t feel like cooking, but are craving a nutrient-dense meal.
And, with everything made right in the Instant Pot, clean-up is a breeze. Forget take-out, make this soup and have leftovers for days!
Thanks to a recent Amazon sale, I (Alex) am the proud new owner of an Instant Pot, AKA the appliance that everyone (especially Pinterest) is talking about…
What is an Instant Pot?
One part slow-cooker, one part pressure-cooker, it’s the do-it-all gadget that makes healthy eating even easier. Which (after the last few months of endless gatherings) is a welcome thought.
I’m not usually one to push more kitchen appliances on my friends. But it seems that I’ve unknowingly become an Instant Pot salesperson.
It has the ability to cook dried beans in less than 30 minutes, make homemade yogurt AND cook vegetables in the same time it takes to heat up the oven.
You can even whip up a main dinner courses like our pork loin roast or turkey chili in an Instant Pot.
In other words, if you don’t have one, you need one.
How to Make Vegetable Instant Pot Soup
1 — Place oil in the bottom of the Instant Pot and turn on the sauté setting.
2 — Add the onion and cook until lightly softened and caramelized, about 5 minutes.
3 — Add the carrots, celery, zucchini and seasoning. Cook and additional 3-4 minutes, stirring often.
4 — Press the “cancel/keep warm” button. Then, add all remaining ingredients except the white beans to the pot.
5 — Place the cover on and then hit the manual button and cook on high pressure for 7 minutes.
6 — Let the pressure come down naturally for 10 minutes. Then, quick release and remove cover.
7 — Stir in the beans and season to taste.
8 — Garnish with parsley and parmesan cheese (if using). Serve immediately.
Can I Make This Soup Without an Instant Pot?
No Instant Pot? No problem.
Sauté the vegetables on the stove in a large saucepan. Then, continue to add the rest of the ingredients and cook until noodles are tender and vegetables are cooked through.
Alternatively, place sautéed vegetables in the base of a slow cooker along with the rest of the ingredients. Cook on low 4-5 hours.
The slow cooker is another amazing kitchen gadget to have on hand. You can make anything from crockpot meatballs to mulled wine.
Instant Pot Vegetables & White Bean Soup Recipe
Equipment
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 3 carrot chopped
- 2 celery stalk chopped
- 2 cup zucchini sliced
- 1 tsp dried Italian seasoning
- 2 cup kale leaves shredded
- 4 cup vegetable broth
- 28 oz crushed tomatoes canned with juice
- 2 tbsp tomato paste
- 2 bay leaves
- 1/2 tsp salt taste and add more if more saltiness is desired
- 1/2 tsp freshly ground pepper
- 1/2 cup ditalini noodles or other small noodles
- 15 oz white beans canned, drained and rinsed
- Chopped parsley optional for garnish
- Grated parmesan cheese
Nutrition
Instructions
- Place oil in the bottom of the Instant Pot, and turn on the sauté setting.
- Add the onion and cook until lightly softened and caramelized, about 5 minutes.
- Add the carrots, celery, zucchini and seasoning. Cook and additional 3-4 minutes, stirring often.
- Press "cancel/keep warm" button. Then, add all remaining ingredients except the white beans to the pot.
- Place the cover on, and then hit the manual button, and cook on high pressure for 7 minutes.
- Let the pressure come down naturally for 10 minutes, then quick release and remove cover.
- Stir in the beans and season to taste.
- Optional: Garnish with parsley and parmesan cheese. Serve immediately.
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