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…
Servings: 4
Calories: 424kcal
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
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.
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