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–+ servings
recipe for Instant Pot soup
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5 from 2 votes

Instant Pot Vegetables & White Bean Soup Recipe

This hearty White Bean and Vegetable Instant Pot Soup recipe is a vegetarian or vegan-friendly option that you can make in no time…
Prep Time19 minutes
Cook Time21 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Soups
Keyword: insant pot vegetable soup
Servings: 4
Calories: 424kcal

Equipment

Ingredients

  • 4 cup vegetable broth
  • 2 cup zucchini sliced
  • 2 cup kale leaves shredded
  • 1/2 cup ditalini noodles or any small pasta shape
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes with juice
  • 15 oz white beans drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt or more to taste
  • 1/2 tsp freshly ground pepper
  • 3 carrot peeled & chopped
  • 2 celery stalk chopped
  • 2 bay leaves
  • 1 onion diced
  • Chopped parsley optional for garnish
  • Grated parmesan cheese optional for garnish

Instructions

  • Sauté the aromatics: Add olive oil to the bottom of the Instant Pot and turn on the Sauté setting. Once hot, add the diced onion and cook for about 5 minutes, until lightly softened and golden.
  • Add vegetables and seasoning: Stir in the chopped carrots, celery, zucchini, Italian seasoning, salt, and pepper. Cook for an additional 3–4 minutes, stirring occasionally to prevent sticking.
  • Cancel sauté mode: Press the Cancel/Keep Warm button to stop the sauté function.
  • Add remaining ingredients: Pour in the vegetable broth, crushed tomatoes (with juice), tomato paste, shredded kale, bay leaves, and ditalini pasta. Stir to combine. Do not add the white beans yet.
  • Pressure cook: Secure the lid on the Instant Pot and set the valve to Sealing. Select the Manual or Pressure Cook setting and cook on High Pressure for 7 minutes.
  • Natural release: Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining steam. Remove the lid.
  • Add the beans: Stir in the drained white beans and adjust seasoning with more salt and pepper to taste.
  • Serve: Ladle the soup into bowls and top with fresh chopped parsley and grated Parmesan cheese, if desired.

Nutrition

Serving: 1g | Calories: 424kcal | Carbohydrates: 72g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1621mg | Potassium: 1786mg | Fiber: 16g | Sugar: 18g | Vitamin A: 12185IU | Vitamin C: 67mg | Calcium: 297mg | Iron: 8mg