This White Bean Soup is ready in 30 and made with cannellini beans, everyday vegetables, lots of fresh kale, and pantry seasonings. It’s budget-friendly, nutrition-packed comfort food. White bean and kale soup is a great way to get ALL the fiber in one meal!
Instant Pot Vegan White Bean Kale Soup
Who loves the Instant Pot? I doooooo! Who uses it at least two times a week? I dooooo!
Who wants to make white bean kale soup in the Instant Pot? Me! Me!
Can you make soup in a pressure cooker?
Heck yeah, you can! 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?
Well, if you don’t want to make baby food out of your dinner, you have to be very conservative with your Instant Pot settings.
My Tuscan-style White Bean Kale Soup only requires an actual pressure cook setting of 2 minutes.
I know, sounds crazy, right?
But this seemingly short pressure time keeps the canned beans intact and prevents the fresh vegetables from becoming mushy.
This soup, start to finish, is 30 minutes in real-time.
Here’s what I love about this white bean kale soup:
- it’s white bean soup…with a healthy kale bonus!
- naturally vegan and gluten-free
- healthy comfort food that’s really healthy and really comforting
- uses everyday ingredients, making it budget-friendly with cross-utilization potential
- you control the sodium (and it calls for reduced sodium ingredients)
How to make White Bean Kale Soup in the Instant Pot
Step 1. Set Instant Pot on sauté
Step 2. add and sauté veggies
Step 3. toss in other ingredients (except kale)
Step 4. close/lock/seal lid, set cooker for + 2 minutes
Step 5. allow 10-minute natural pressure release
Step 6. carefully open the lid and fold in kale
Step 7. return the lid and keep warm until ready to serve
* See full recipe below for detailed instructions
White Bean Kale Soup Ingredients
extra virgin olive oil – Any cooking oil will work for this recipe.
onion – Use any onion you like. I prefer red onions for this soup.
carrots – Adds so much color and flavor that I wouldn’t skip this ingredient unless you’re fresh out.
celery – Celery adds texture and fiber to this recipe.
fresh garlic – Fresh garlic is always preferred, but if you have garlic powder, use what you have.
canned diced tomatoes – Try to buy the low sodium version of diced tomatoes so you can be in control of the salt.
cannellini beans – You can use great northern beans or even white kidney beans. I like the white beans in this recipe because they add a nice contrast to the color of the soup.
crushed red pepper – If you don’t do the spicy, simply leave this ingredient out. It’s such a small amount, but children will likely detect it and reject it.
fresh rosemary – If you don’t have fresh rosemary, use dried, but cut the amount in half or even quarter it.
fresh thyme – If you don’t have fresh thyme, use dried, but cut the amount in half or even quarter it.
kale – Use any kind of kale for white bean soup. I used curly kale for this recipe.
Kitchen tools I use for this recipe:
More vegan comfort meals
Instant Pot Vegan White Bean Kale Soup
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 White Onion diced
- 2 large Carrots diced
- 2 stalks Celery diced
- 5 cloves Garlic finely chopped
- 1 28 oz can No Salt Added Diced Tomatoes
- 4 cups Reduced Sodium Vegetable Broth
- 2 15 oz cans Reduced Sodium White Cannellini Beans drain and rinse
- 1 tsp Kosher Salt
- 1/4 tsp fresh Rosemary 1” sprig finely chopped
- 1/4 tsp dried Thyme
- 1/2 tsp Crushed Red Pepper optional
- 4 cups Fresh Kale any variety
- Add OLIVE OIL to instant pot; press sauté button; heat until oil is shimmering and hot.
- Add ONIONS, CARROTS, CELERY, and GARLIC; sauté (and stir) a few minutes until slightly tender.
- Press “cancel” to stop sauté cycle; stir in TOMATOES, VEGETABLE STOCK, BEANS, SALT, ROSEMARY, THYME and CRUSHED RED PEPPER (optional); close and lock lid, turn steam knob to “sealing" position.
- Press Manual > High Pressure, and set timer for + 2; when cycle ends, leave IP alone (don’t touch) for 10 min (this is known as "natural pressure release").
- Then, with an absorbent towel, cover steam knob and turn to “venting” position to release all steam.
- When steam is fully released, unlock and remove lid (IP will default to “keep warm”), stir in KALE, close and lock lid, continue in “keep warm” mode or power off; serve soup warm.
- To store, refrigerate in an airtight container up to 5 days.
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