White bean and kale soup is a flavor-packed, 30-minute veggie bean soup! It's an easy dinner recipe for any cooking skill level and made for Instant Pot or stove. Kale soup with beans and veggies makes eating healthy on a budget anything but boring!
This White Bean Soup is a reader favorite among my soup recipes. I've had several readers (who aren't vegan) message me to tell me how this soup blew their mind because packs SO much flavor for a vegan soup! So, if you have a carnivore in your house, or if you are the carnivore, give this white bean soup a go! We LOVE it with my (also vegan) Homemade French Bread. Truly, this it's heaven!
White Bean and Kale Soup Ingredients
* get full recipe below
- olive oil
- onion
- carrots
- celery
- garlic
- diced tomatoes
- canned white beans
- vegetable broth
- kosher salt, italian seasoning, crushed red pepper
- kale
It's amazing how many miles you can get from canned white beans, carrots, celery, onion, fresh kale, and a few pantry staples!
Instant Pot White Bean Kale Soup Instructions
* See full recipe below
- Set Instant Pot on sauté and heat the olive oil.
- Add and sauté the onions, carrots, celery, and garlic.
- Add tomatoes, vegetable broth, white beans, and seasonings.
- Close and lock the lid, set the knob for "sealing", and set the cooker for Manual 1 minute (or 2 minutes for extra soft beans and veggies)
- When the cycle completes, allow 10-minute natural pressure release.
- Carefully turn the sealing knob to release any remaining steam. Then open the lid and fold in the kale (or spinach).
- Close the lid, but keep pressure valve in the "venting" position to avoid building up the pressure again; continue in “keep warm” mode or power off; Serve warm.
White Bean and Kale Soup Stove Instructions
- In a 3 qt soup pot on medium-high heat, heat OLIVE OIL until it shimmers (about 2 minutes).
- Add ONIONS, CARROTS, CELERY, and GARLIC; sauté a few minutes until slightly tender, stirring as needed.
- Stir in TOMATOES, VEGETABLE STOCK, BEANS, SALT, ITALIAN SEASONING, and (optional) CRUSHED RED PEPPER.
- Bring the bean soup just to a boil; then lower heat and simmer 10 minutes, stirring as needed.
- Add KALE to the pot and continue simmering until kale is wilted.Note: you can add kale during the simmering process of the previous step if you prefer.
Why make soup in a pressure cooker?
It’s a hands-free way to cram hours of cooking into minutes. This makes it especially fun to make soups or any food that requires a lengthy simmering process. For that reason alone, it’s a great way to embed deep flavors over the short cooking time.
How long do you cook vegetable soup in a pressure cooker?
This white bean soup recipe only requires an actual pressure cook setting of 2 minutes on high pressure. I know it sounds like it's not enough time, but it's a pressure cooker. Any more than 2 minutes under pressure and canned beans fall apart and vegetables become mushy. This soup from start to finish is 30 minutes in real-time.
Generally speaking, if you don’t want to make baby food out of your dinner, you have to be very conservative with your Instant Pot settings.
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Why people love this kale soup recipe
- It's totally delish-bomb! Srsly, check out the comments about this soup. Even carnivores love it!
- It's one of the easiest dinner recipes for any skill level and you can eat it for...dayssss!
- This white bean soup recipe is naturally vegan and gluten-free...yay!
- It's healthy comfort food that’s truly healthy and really comforting
- This vegetable bean soup uses everyday veggies and pantry staples, so it's budget-friendly.
- The ingredients are simple, so you can cross-utilize them with other dinner recipes.
- White bean soup is freezer-friendly.
- You control the sodium by using reduced-sodium or no-salt-added ingredients such as canned tomatoes, canned beans, and vegetable broth.
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Can I sub fresh tomatoes for the canned diced tomatoes?
Sure can! You can sub 1:1 amount or add more (or fewer) tomatoes in place of the canned tomatoes. Use any tomato variety you like! Don't bother peeling the either. The skins will naturally fall off and become part of the soup.
What's the best vegetable broth for this soup?
I'm a huge fan of this reduced-sodium vegetable base. I always use it...unless I'm out. If you don't have that, this classic vegetable stock works great.
More about the white beans in this soup
You can use cannellini, great northern, or white kidney beans. White beans add fiber, texture, and flavor to this soup. If you don't have canned beans, you can cook dried beans and add them to the soup once it's cooked. Check out my no-soak method for cooking dried beans.
What's the best kale for kale soup?
You can use any kind of kale for this soup. I used curly kale for this recipe, but Dino (Lacinato) kale or red russian kale will work too. You can even substitute spinach or swiss chard for the kale if you like.
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Recommended Tools for this recipe
- chef knife and cutting board
- Instant Pot 6 Qt DUO 60 or 4 quart soup pot
- serving ladle
- Airtight storage containers
White bean soup storage and reheat instructions
To store: Store remaining kale soup in an airtight container in the refrigerator up to 5 days. I recommend glass meal prep containers because I find the locking lid to maintain freshness better than any plastic containers or zip-top storage bags.
To freeze: First, cool the soup to room temperature before freezing and transfer it into freezer-safe containers or zip-top freezer storage bags. If you use the zip-top bags, lay them flat in the freezer so they take less freezer space. Frozen soups in these bags keep well for about 6 weeks. After that, it will begin to lose flavor and may develop freezer burn.
To reheat: White Bean and Kale Soup can easily be reheated in on the stove over medium-high heat for about 5 minutes, or in a microwave in short intervals on medium-high power. Either way, do not overheat as the vegetables may become mushy.
More vegan soup and chili recipes
- Tomato Soup [Instant Pot or Stove]
- Instant Pot Vegan Thai Lentil Chickpea Curry
- Chickpea Kale Soup In A Hurry
- Southwest Vegan Tortilla Soup
- Instant Pot 3 Bean Vegan Chili
- Vegan Minestrone Soup
Get more INSTANT POT recipes
Vegan White Bean and Kale Soup
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 large White Onion 1/4 lb or 1 cup diced
- 2 large Carrots 1/4 lb or 1 cup diced
- 2 large Celery Stalks 1/4 lb or 1 cup diced
- 5 cloves Garlic finely chopped
- 1 28 oz can Diced Tomatoes
- 2 15 oz cans Cannellini Beans drained and rinsed
- 4 cups Vegetable Broth
- 1/2 tsp Kosher Salt
- 1/2 tsp Italian Seasoning
- 1/4 tsp Crushed Red Pepper optional
- 4 cups Kale (or Spinach) 2oz chopped
RECIPE VIDEO
Recipe Instructions
White Bean and Kale Soup Instant Pot Instructions
- Select "Sauté" on the Instant Pot and add the OLIVE OIL.
- When the display reads "Hot", add ONIONS, CARROTS, CELERY, and GARLIC; sauté a few minutes until slightly tender, stirring as needed.
- Stir in TOMATOES, WHITE BEANS, VEGETABLE BROTH, ITALIAN SEASONING, CRUSHED RED PEPPER, and SALT.
- Secure the lid and turn the pressure release valve to the "Sealing" position.
- Press "Cancel" on the Instant Pot. Select "Manual" or "Pressure Cook" and set the Instant Pot on "High" pressure for 1 min (use 2 minutes for extra soft beans and veggies).
- When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
- Release any remaining steam by turning the pressure release valve to the "Venting" position. When steam is fully released, unlock and remove the lid.
- Stir in KALE; close lid and rest for 5 minutes to wilt the kale (keep valve open to prevent pressure building again)
- The cooker automatically remains in "Keep Warm" mode until you shut it off.
White Bean and Kale Soup Stove Instructions
- In a 3 qt soup pot on medium-high heat, heat OLIVE OIL until it shimmers (about 2 minutes).
- Add ONIONS, CARROTS, CELERY, and GARLIC; sauté a few minutes until slightly tender, stirring as needed.
- Stir in TOMATOES, VEGETABLE STOCK, BEANS, SALT, ITALIAN SEASONING, and (optional) CRUSHED RED PEPPER.
- Bring the bean soup just to a boil; then lower heat and simmer 10 minutes, stirring as needed.
- Add KALE to the pot and continue simmering until kale is wilted.Note: you can add kale during the simmering process of the previous step if you prefer.
Serving and storage
- Serve warm. Garnish options: lemon zest, fresh parsley, croutons, or grated parmesan cheese.
- Refrigerate in an airtight container up to 5 days
- To freeze, store in freezer-safe containers for up to 3 months.
RECIPE NOTES
Nutrition
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- Smashed Potatoes Recipe - 10/22/2020
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I've made this three times in the last month! I LOVE it! It is so warming, and nourishing, with such a great flavor. I pack it in my thermos and sip on it like tea. I prefer the stove top method. However, I have not mastered the Instant Pot yet.
So happy to hear it, Megan! I absolutely love being a part of someone's delicious meal and awesome day! The stove method is just as good for this kale soup. If you ever want to explore the Instant Pot version, don't hesitate to reach out to me with questions 🥰 Thanks for the review!
OMG!!!!!! This soup was incredible and so easy to make! I’m 16 and the only vegan in my house so I’m a huge Instant Pot and soup fan bc I’m busy (and love soup!). The recipe was super easy to follow and the soup is to die for 🙂 thanks for the recipe! Adding it to my collection
Lucy, this makes my day ... I'm so happy to be a part of your food joy 🙂 I'm not diet-restricted, but I love eating vegan often and sharing my best creations here on the blog. Thanks so much for the feedback 💚
How could you adapt this for the crockpot? Thanks!
Hi Nicki, if I were to make this in my slow cooker, I would most likely add all of the ingredients to the pot at once and set it on low for 4 to 6 hours. Hope that helps...thanks!
In the summer I don't make a lot of soup but this is so easy and delicious. I have already made it twice in the month of August. I can't wait to try some of your other vegan options!
Awesome, Gretchen! Sounds like you love this one as much as we do 🙂 Even my meat-craving other half LOVES this one. Thanks for your feedback...much appreciated!
We made this soup today and I must say it is delish.
So glad to hear it, Catherine 🤩 Thanks for stopping by to let me know 💚
White bean kale soup is spot on every time! It's hard to believe "vegan" can be THIS good! I'm not usually team kale either, but it's a MUST for this soup. I look forward to this every time it's on the menu. Thanks KG!
Thanks, JB! We are twinning on our fondness of white bean kale soup 🤩 So glad you like it as much as I do!
Started a meatless diet and thought this looked good, and it was! It was so easy in the pressure cooker! It also got the approval of my picky husband, who is not on the diet with me!
This makes my day, Tracy! I'm glad to be a part of your meatless diet. My other half loves this soup too...like, crazy about it! 🙌🏼 Thanks for taking the time to let me know 💚
Delicious! I made this today. So easy and tastes amazing. I take issue with your math however. I added up the calories in all of the ingredients and I found this to be around 140 calories per one cup serving. Still really low calorie but as someone who really has to watch her calorie intake closely, I thought I’d mention it for others who may be in the same boat. Thanks for the recipe! This will definitely go into our regular rotation. 😊
Hi Amy, glad you're enjoying the soup 🤩 Yes, there appears to be a problem in the nutrition database used in my recipe card. I'm looking into it and trying to get it fixed pronto 🙂 Thanks so much for the heads up!!
I love this vegan white bean kale soup. Your step by step direction is good. Thanks for sharing.
Thanks, Ben...so glad you enjoyed this one! Much appreciated 🙂
Overall it tasted wonderful! FYI it’s 150 calories per serving according to the nutrition calculator on SparkPeople.com
Hi Julianne, I just ran the nutrition data though another source to get a (hopefully) more accurate read. I have made adjustments in the recipe. As always, consult with a professional for the most accurate nutrition data. Glad you enjoyed the soup and apologies for the mistake (and delayed response) 🙂
This is absolutely scrumptuous. I modified it as such because I actually had all these ingredients from a family gathering that I hadn't used:
Green onion instead of the white onion;
One of each of these bell peppers: red, yellow, orange and green instead of celery;
Radishes;
Canned chick peas instead of white beans;
Kale AND Swiss chard;
Lemon juice and citric acid.
I'm an omnivore and love 'vegan' recipes. Thank you so much for providing this recipe. Rock on!
Sounds absolutely divine to me, Sky 😋 I'm so glad you gave this kale soup a go and loved it like we do 🤩 Thanks so much for taking the time to review!
This is a wonderful recipe! It came together very quickly and tasted great. I doubled all the spices except the salt because I love spice. I can’t believe it’s only 42 calories a serving.
Thank youuu and so glad to hear it, Julianne! Yes, I love spice too...I keep my recipes pretty basic so people can adjust accordingly. Also, yay for low calories 🤩 🙌🏼
Hello. I don't have broth available at the moment. Could I add water instead?
Yep, sure can! In fact, the veggies get cooked in the soup and make their own broth. It will just be more subtle. 😋
Add my thumbs up for this recipe. It was absolutely delicious and I had everything I needed at home. I used some tomatoes I froze from last year's garden. 10/10! Will DEFINITELY make again! I have shared it with all who will listen to me! 🙂
Awww this is so great to hear! Yes, we love to freeze tomatoes too and you're right...they ARE so good in this recipe. Glad you enjoyed, CindyLu and thanks for taking the time to let me know 🙂
I’ve made this a couple times now and each time it’s perfect! I shared it with my Grandma who loved it and asked me for the recipe! She doesn’t have an instant pot so any tips for converting it to stove top?
Yay! So glad you like it as much as we do, Emily 🙂 I just edited the recipe to include stove instructions 😍 Hope your Grandma loves it! ❤️
OK made it AGAIN! This is the best receipe EVAH! My only problem is that it cooks so fast I don't have enough time to clean the dishes before its ready, so fast! 🙂
OMGosh this is the best review EVAH! 🤩 Thank youuuu ❤️Totes know what you mean about the soup getting done before the dishes are done 😂 But wait! This soup doesn't dirty any dishes LOL
I thought this soup couldn't get any better...and then I had it with your French bread straight out of the oven. Now I'm crazed! (and I'm as meat-eater as they get!).
Wooooot! This soup has def been approved by meat-eaters...and that French bread does make it next level, doesn't it?!
This recipe changed my life it is so tasty! I've made it three times and it is just as good the next day for lunch. The first time I made it I substituted with what was on hand (Kitchen Girl mantra), I used Italian butter beans and some organic stewed tomatoes from a jar and store bought minced garlic. The beans were raw so had to add 35 mins to the instapot timer. Yum can't say enough!
Awww this makes me so happy, Hawk! We truly love it this much too, but I always love hearing that from someone else 🙂 Thank you thank you!
Does the recipe say cook on high pressure for 1 min? Is that all the time it needs on pressure cook? TIA!
That's correct...and I find that any more than that overcooks the beans and vegetables. Hope you enjoy! 🙂
I too had to tweak the recipe a bit - using up what I had on hand - 'Stay at Home' order now in place.
I used dried Navy Pea Beans - cooking in IP first,
Oregano & Thyme, not a whole can of tomatoes - I only have a 3 qt. pot, homemade stock, and cayenne pepper.
I chopped the kale small and cooked in with all ingredients.
Very satisfying dish. Thanks!
Sounds perfect, Roberta...especially considering the constraints. So glad you enjoyed...thank you for the review 🙂
Just made this for dinner tonight. This is the second time I have made this. Due to the Coronavirus and the store shelves being empty, I had to make a couple of substitutions this time. I used dried Great Northern beans that I cooked ahead in my Instant Pot and used 4 cups of the cooked beans. I also had to substitute a red onion for the white. It turned out awesome! So flavorful and I thought the beans were just perfect. Thanks so much for the recipe
Great to hear it, Jeff! I've used dried Great Northerns from the Instant Pot for this recipe as well. Glad you enjoyed 🙂
Thank you! So if using dry beans it’s best to just cook them separately and then add them to the soup?
Yes I will be using your no soak method! Thanks so much!
Hi Cami, I would def cook the beans separately and then add them to the soup. This helps to keep the other vegetables from becoming mushy and disintegrating. Hope you love the no-soak method...it's my favvvvv way to cook beans 🙂
If I cook my dry beans ahead of time do I then cook them again with the soup or add them in at the end? Also, what quantity of dry beans equals 2 cans?
Hi Cami, I don't typically cook my beans again with the soup when I cook the beans from scratch. I've found that it makes them too soft and fall apart easily. Btw, have you seen my post on cooking dried beans without soaking? Check it out, if you haven't.
To answer your second question, 1 cup dry beans will yield 3 cups cooked, which equals 2 cans. Hope you enjoy the recipe 🙂
I hate to cook. Most of the time I ever try to cook something, it comes out horrible, often inedible. I’ve made decent stuff with the Instant Pot though, and this white bean kale soup recipe is excellent. We do not eat meat at home. The soup I made from this recipe was delicious, and nutritious. Thank you, kitchen girl!!!
Lovvvve hearing this! We've literally made it once every two or three weeks this winter LOL. I'm so glad you're finding success with this recipe. Thanks SO much for taking the time to let me know 🙂
My family and I really enjoyed this plant based recipe! I added the kale at the beginning as we don’t like it’s tough texture and it came out nice and tender. I also added a lot more seasoning- thyme, rosemary twig, and parsley. This soup recipe is going in my winter recipe rotation. Thank you!
Oh I love this! So glad you enjoyed it as we do. It's in our rotation too...we've been eating it all week LOL. Thanks for taking the time to let me know 😍
my husband said this is his favorite recipe! I added Black Forest ham to it for added flavor. delish. also, I have the IP Ultra without a manual timer. I have to judge it myself enthuse kind of recipes
my husband said this is his favorite recipe! I added Black Forest ham to it for added flavor. delish
Awesome, Betsy! Yep, we've added different proteins to it too. It's great with and without 🙂 Thanks for the feedback!
Thank you for this recipe! I made it with dry beans and it came out great. I used 1 cup of dried beans and 4-5 cups of broth. I set my Duo IP on Soup/broth and let it depressurize over time. Then I added the kale. Took longer than 30 mins, but is delicious!
I also use a pressure canner and can my own beans (12-14 jars at a time). Doing that allows me to use canned beans without the cost or waste and still do this recipe in 30 mins.
You're so welcome and I'm glad you're enjoying this one. Very cool on the pressure canner trick. Thanks for stopping back by! 🙂
What if I want to use dry beans instead of canned, what would the process and cooking time be?
Hi Monica, using dry beans on this recipe will significantly increase your pressure cooking time. If it were me, I'd basically follow the recipe, except I'd set the cooker for +30 minutes (instead of +1), followed by natural pressure release, and taste test the beans. If I wanted them softer, I'd do another +5 minute pressure cook cycle, depressurize again, and taste again. I would repeat as needed until the beans are to my liking. Does this answer your question?
Why people call "Healthy recipe" when they use canned food for everything? To me its not healthy if you are using canned tomatoes, canned beans.
Hi Mike, well thankfully, we all get to apply what works for ourselves. I can see how you'd feel that way. I have no problem with you avoiding recipes not suited to your preferences. In fact, I gladly encourage it. Cheers!
So glad I found this recipe because I love using the IP and this will be part of our rotation now that soup season is here. We watched the Netflix documentary "The Game Changers" while eating this tonight. If you haven't seen it I recommend at least watching the first hour or so. Thanks for sharing.
Hi Dale! Ok I really need to check that doc out! Thanks for the rec...and I'm SO glad you love this soup. Thanks a million for stopping back to let me know 🙂
OK, This is definitely delicious and nutritious. I made it as per recipe and it was perfect. The next day, I cooked a Russet potato and sweet potato in the microwave and added some of it to the remaining soup. Gob-smack'n gooooood!
Awesome, Grant!! I'm so glad you enjoy this soup 🙂 And potatoes...yummmmmm...thanks for stopping back by!
I wasn't super excited to make this but I had everything so I took a chance. SO GOOD!! Thank you for sharing!
Haha, wellll I'm glad you took that chance 🙂 Just made this the other day myself. I love it on the spicy side, but the recipe is mild. Anyway, so glad you enjoyed...thanks for circling back to let me know.
This was great, instead of salt I used creole seasoning since I didn't have red pepper flakes and I also added 2 teaspoons of pepper since thats what we like. I added the kale before pressure cooking because I don't like it tough. My one note is the calorie count on here is way off, I calculated it twice and at a minimum it is 145 per serving. Still good, but that's way different than what's stated here.
Thanks, Sarah...glad you enjoyed it! As for nutrition values, I'll take a closer look at that, but I do encourage readers to seek the most accurate numbers from a nutrition specialist or calculate their own, as my numbers are compiled from a standard database. Sounds like you know what you're doing 🙂 Thanks for stopping by!
I had started to cook this recipe when I noticed the cooking time said 2+. I don't have an IP as you cannot buy them in Australia. It was nothing but frustrating searching the internet to find out how long that meant for cooking time in my cuisinart pressure cooker. In the end I used a different recipe that actually gave the timeframe.
Hi Kay, I hear you on this and I tried to find the info for you. Unfortunately, it's hard to assign actual cooking times to the +1, +2, etc. numbers for the IP because it changes depending on what's being cooked. In the future, you could use your pressure cooker owner's manual as a point of reference for soup, pasta, poultry, etc. and make the conversion that way. Hope this helps 🙂
This was amazing! I also used the instant pot to turn my white dehydrated beans into the substitute for the "canned" beans. I cooked 2 cups of dried beans which equals about 6 cups of cooked beans, then followed directions.
So perfect with a slice of garlic bread and some parm grated on top of the soup!
Awesome Sherrie, I'm so glad to hear this...and I absolutely love parm and bread with this soup. YUM! I appreciate your feedback...thanks SO much!
I was disappointed that the recipe used canned beans. I'm new to the IP but it seems to me that cooking beans is one of the most interesting things this pot does. Also, dried beans would be more cost effective than canned, no?
Hi Sheila, I love to cook beans in my IP, but not at the same time as fresh vegetables. Dry beans require a min time of +30 on the IP, which would make the veggies mushy. If you want to use fresh beans, you'll want to cook them separately. Canned beans make this soup speedy. Hope that makes sense 🙂
Thanks for posting ! Tried this recipe with great northern beans & dried rosemary and turned out delish. Great balance of flavors.
Oh perfect! I love dried rosemary! So glad you enjoyed it...thanks for the feedback! 🙂
I made this last night and it was easy and delish! I only substituted spinach for the kale, otherwise made recipe as directed.
So glad to hear it Coco! Spinach sounds perfect for this recipe...YUM! Thanks for your feedback 🙂
This was my very first time using an instant pot. I was a little unsure but kept to your instructions exactly (except I mistakenly added the chopped kale and cooked it under pressure with everything else and there was no problem). It really is delicious and easy soup. Thank you!
Woohoo! I always love to hear a good, first-time, Instant Pot experience! Thanks so much for taking the time to review my recipe...much appreciated! 🙂
I'm planning to try out this recipe today. I have the IP Ultra. Once i set it to pressure cooker mode i only have to set the time for 2 min?!!!!! Really? I don't really know what + 2 means! Sorry!
Just wanted to clarify before i started cooking. I can't wait to try it out though!!!
Hi Sam, great question! Yep, hit the manual button, and then click the "+" button two times to add 2 min to the IP. It doesn't mean that you're 2 minutes away from eating, you're just telling the IP how long to pressure cook your food (2 min) once it actually comes to pressure (takes about 5 min). My recipe summary says 10 min prep and 20 min cook. The 20 minutes is the IP cooking part once you close the lid, cook the food, depressurize, and open the lid. Hope that helps...let me know if I need to clarify 😉 Btw, I don't have the IP ultra, but I'm hoping you'll be able to transfer these instructions to your model.
2 minutes under pressure? That's amazing! I love making soup in my IP as it allows me to get the same flavour in less time without having to simmer for a long period of time. Done in just 30 minutes, this makes it perfect for the busy holiday season.
Yep, 30 minutes and you're eating yummy bean soup with this one. Thanks Carmy 🙂
Look at all the colours in this soup. Hearty, delicious and so nutritious. Perfect for comfort food season. Great for warming up with after playing outside in the cold.
Thanks Gloria! Now I want to go play in the cold LOL 😉
Always looking for more ways to use the insta pot. Healthy recipes that use ingredients that I already have is huge. Thanks for this tasty idea....going to try it tonight for meatless monday.
So glad to hear it...thanks Debra! 🙂
I'm always surprised when people use canned beans for an Instant Pot recipe. The recipe will take just as much time and effort in an IP as on the stove once it comes up to pressure, other than perhaps not having to stir it occasionally. Part of why I got the IP was to be able to quickly cook my own beans from scratch (before the IP I used my stovetop pressure cooker). It saves money and is healthier since most cans are lined with BPA and other cancer-causing chemicals. I would encourage folks not to be afraid of cooking from scratch. I'm a busy mom of 5 and as lazy as the next person and I promise it's not much more trouble than opening cans. 🙂 This looks like a great recipe, though, no matter how you make it. I'll try adapting it for dried beans. Thanks!
Thanks for the feedback, Alicia. I'm no stranger to cooking dried beans in the Instant Pot, and I'm covering that topic in other posts, but I do like to keep my recipes around 30 minutes here on TKG. As for 'why use canned beans in an IP?', you said it...it's all about not having to stir the soup. I love being able to do other things while dinner cooks. Anyway, thanks again!
I agree re: using dried beans. Did you work out the ratios? I have a bunch of soaked white beans now but don't know how many to put in my IP and the corresponding water/broth and time to cook! Whoops!
Hi Mandy, if I were in your place, I would use 2 cups of drained, soaked beans (in place of 2 cans) because they should double in volume upon cooking. Keep water amount the same as recipe, but add any to cover surface of ingredients, if needed. I would set the IP for Manual +5 (instead of +2 on the recipe). If the beans aren't cooked enough, close the Instant Pot and add another +1 or +2 minutes. Does that make sense?
so much crap on this page. idiotic video plays halfway before it can be stopped and closed. recipe not worth the hassle
Hi Joan, well that's certainly not the experience I want my readers to have. I'll be looking into this with my ad network to resolve it. Thanks for reporting this to me.
I was looking for a recipe to make some soup with kale that I bought at a local farm. Glad I found this one. I made it as is except for using a heaping 1/4 teaspoon of herbes de Provence instead of the fresh rosemary and dried thyme. It was very flavorful. My husband and his sister enjoyed it a lot also. IAnd definitely enough for dinner with some crusty bread and a small side salad. Plan to make it again, and already shared link to the recipe with my sister. Thanks!
Hi Sharon...this makes me so happy to hear! Herbs de Provence sounds like a winner to me 🙂 Thanks for taking the time to let me know your feedback. Much appreciated! 🙂
Have you tried this with dried beans? We are trying to reduce waste in our house and I’d love to make this, without the cans. Also- how would you feel if I added sage as well???
Thank you!!!
Hi Heather, I haven't made this recipe with dried beans. It will definitely impact the cooking time, but I don't have specifics for you at this time since I haven't done it. As for the sage, I love sage and think it would go with just about any Italian soup. Hope that helps 🙂
I had to improvise slightly with ingredients I had on hand. Used black beans and chick peas instead and added bok choy and tofu. This was my first pot of soup in my Instant pot and it was AMAZING. I can't get over how delicious it was. I have just recently gone 100% plant based whole foods and see no reason to ever go back!
Love hearing this, Jeri! That's what's great about a soup like this...you can do your thing. Thanks so much for taking the time to let me know, and congrats on going plant based. I'm not totally there, but I have lots of vegan recipes and so many more to come. Stay tuned 😉
Traci, thank you so much for sharing this recipe! I threw in one cubed potato as well because I have way too many on hand right now, but followed the recipe exactly otherwise. It's wonderful! I'm glad I found your site, and I'm sure I will love browsing and trying many of your recipes. 🙂
Yay Lily...potato sounds perfect! Hope you find recipes you love...and stay tuned, sooo many more to come! Thanks for the feedback...much appreciated 🙂
I have the IP Duo. Do I use “pressure level” and input 2? Does this start with 10 minutes and then adds 2 more? Also, do I drain and rinse the beans?
Hi Bee, draining and rinsing beans is an optional step...for this recipe, I like to do it. As for the cooking time, once you close the lid, you will select "pressure level" and press the "+" button until the display says 2 . When the IP cycle finishes, you allow the display to go up to 10 minutes (which is called 10 minute natural pressure release). At this point, you would safely depressurize any remaining steam, open the lid, stir in the greens, and serve. Hope that answers your question. Let me know if you need clarification 🙂
If I am using frozen spinach, when should I add it?
Hi Cheryl, great question. The Instant Pot website indicates 2-3 minutes of pressure cooking time for frozen spinach (which is exactly what my recipe uses to cook the soup). So, I would add it right before closing the lid and setting the manual pressure for +2. Hope that answers your question 🙂 Thanks!
I made this soup for dinner tonight and it was delicious! I added a couple of tbsps of tomato paste since I had some leftover that needed to be used. Also used oregano instead of rosemary because my husband doesn't like rosemary, and baby spinach instead of kale since that's what I had on hand. Thanks for the recipe.
Awesome Nancy, glad it worked out for you! It's a very versatile soup. Thanks for stopping by and letting me know 🙂
Hi there - I just made this soup this morning, substituting spinach for kale since that's what I had. Delicious!! And soooooo easy. Will be a regular in my kitchen. Thank you!!
Yay Christine! This makes me super happy! Spinach is a perfect sub for kale. Thanks for letting me know you made this...you just made my day 🙂
This looks so delicious - it's making me want to pull out my Instant Pot right now!
Haha, awesome thanks Jill! I always hope to inspire exactly like that! 🙂
I think I'm the only one left without an instant pot. 😉 This soup sound super healthy and hearty and I'm guessing it would be delicious in an pot. 🙂
Haha, I promise you're not the only one without, but you'll love it when you get one! And yes, you can absolutely make this soup on the stove or in a crock pot 🙂
what does +2 mean for setting on i.p.
Hi Bonnie, +2 is the number you input when using the manual pressure cook setting. When you input any number on manual, it means that the pressure cooker will cook the item for the minutes you input. I hope that answers your question...but please, ask away if you need 🙂 Thanks!
I guess I'm wondering why not put 22 minutes (as it automatically defaults to 20 minutes and then the +2 would make it 22 minutes)?
Hi Shirley, thanks for asking, but can you clarify the questions? I can tell you that this recipe requires a +2 manual cycle to be entered on the IP. Once that cycle has completed, a 2 minute pressure release is required, then the soup is ready. Perhaps my recipe instructions are confusing and I should reword them? I look forward to your response.
What is it about "Tuscan" that makes any recipe instantly sound 1000% more delicious!? Everything about this has me drooling, it sounds like the absolutely most comforting dinner to have on a busy weeknight, maybe with with crusty bread!
Haha you're so right about "Tuscan" and thanks for your kind words! This soup is best with crusty bread!!!
I have not taken the plunge on getting an Instant Pot but your Tuscan White Bean Kale Soup looks so good. I wish I coudl have a bowl now.
Thanks Adriana! This soup can be made on the stove or in a crockpot 🙂
This soup looks so comforting and delicious!
Thanks so much, Marsha!
You cracked me up with your dialogue about the instant pot. I feel the same way! This white bean kale soup looks glorious! Glorious, I tell you! I love that it's vegan too! I will be making your lovely recipe in MY instant pot as soon as possible.
Elaine...I'm so glad I could make you laugh today. Aaaand I think we just became super pals 😉 Srsly...I love your enthusiasm! I hope you get a chance to make this soup, and hope you love it! Thanks so much!
I love my Instant Pot to death! (did I just say that?) This soup looks incredible!
Haha yep thanks...and I feel ya on that love! What did we do before these things?! I never thought I'd get on board, but I did last year. Excellent decision!
What a hearty meal and in just 30 minutes. It's almost like a stew and I can't wait to get it going in my Instant Pot.
Thanks so much, Ginny! Love hearing that...it IS almost like a stew, but still brothy. Hope you get a chance to try...and love 🙂
I am such a soup girl. Especially in comfort food season....or a day like today...SNOW SNOW SNOW!! Lots of great flavours happening here. Nice and hearty, and leftovers would be great too.
Thanks Gloria...this soup definitely makes enough for plenty of leftovers. It yields 10 cups, in fact! Happy SNOW season to you 🙂
Needed more instant pot recipes! thanks for sharing!
You're so welcome, Suzy! And you're so right! More IP recipes in the world 🙂
I love using my Instant Pot for soups and this one sounds absolutely delicious! So colourful and full of flavour!
Thanks so much, Bintu! Love hearing that...and I love my IP too. Don't know why I waited so long to get one LOL 😉
I am loving this Instant Pot soup recipe!! I love soup as a healthy dinner.
I'm with you Sandi! I love soup for dinner...and I LOVE my Instant Pot too! That thing rocks!
Um WHAT?! 2 minutes?!?!?! Good gracious I NEED an instant pot!
Haha, well yes, you do need one. I held out until last September. I even bought it at Kohl's...in case it was a stupid, gimmicky, gadget. It wasn't 😉 As for the 2 minute soup, that translates to about 6 minutes in real time on that setting, but still isn't an hour, or two hours, etc. I freaking love my IP!
I am lost here. I have the IP Smart Wifi and there is no +2. Do I cook at Pressure cooker? How do I +2? Can we say this plainly for us Newbies? There is no Manual on this machine either.
Hi Stacia...apologies but I have no experience at the moment with that model. I'll try to find the answer for you, but if you beat me to it, I'd love to know what you find. Thank you and again, sorry I can't be more helpful at the moment.
This looks amazing! Thank you for sharing!
Awesome Jillian...always love hearing that!! Thanks!
Love the recipe! Do you think it would work in a slow cooker? I think I'm the one person left who hasn't bought an InstaPot!
Rebecca...yes! The answer is yes! If you've made bean and veggie soups in the slow cooker before, you'd do this the same way. Saute the veggies in olive oil (on the stove), throw veggies and all other ingredients in slow cooker, and slow cook. The only thing is, you don't want to create mushy veggies and beans, so I'd only slow cook this for an hour on high. Let me know if you have any other questions. (and PS, you're not the only one lol)