This White Bean Kale 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 one of my favorite Instant Pot recipes and a great way to get ALL the fiber in one meal!
Instant Pot Vegan White Bean Kale Soup
Who loves the Instant Pot? I do! Who uses it at least two times a week? I do!
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 long 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.
White bean and kale soup has all the things
- naturally vegan and gluten-free
- healthy comfort food that’s really healthy and really comforting
- uses everyday ingredients, so it’s budget-friendly
- you can cross utilize the ingredients for other dishes
- uses reduced-sodium beans
How to make White Bean Kale Soup in the Instant Pot
Step 1. Set Instant Pot on sauté and heat the olive oil.
Step 2. Add and sauté the onions, carrots, celery, and garlic.
Step 3. Add tomatoes, vegetable broth, white beans, and seasonings.
Step 4. Close and lock the lid, set the knob for “sealing”, and set the cooker for Manual +1 (or +2 for really soft beans)
Step 5. When the cycle completes, allow 10-minute natural pressure release.
Step 6. Carefully turn the sealing knob to release any remaining steam. Then open the lid and fold in the kale (or spinach).
Step 7. 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.
* See full recipe below
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.
Italian seasoning – This is the not-so-secret ingredient that seals the deal on any Italian Tuscan soup.
Kosher salt and black pepper
kale – Use any kind of kale for white bean kale soup. I used Curly Kale for this recipe, but you can use Dino (Lacinato) Kale or Red Russian Kale with perfect results too. You can even substitute spinach for the kale…many people have and they love it!
Kitchen tools I use for this recipe:
How to store, freeze, and reheat Tuscan White Bean and kale Soup
To store: Store remaining kale soup in an airtight container in the refrigerator up to 5 days. I recommend these glass 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 comfort meals
Instant Pot Vegan White Bean Kale Soup
- 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 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
- 1/2 tsp Italian Seasoning
- 1/4 tsp Crushed Red Pepper optional
- 4 cups Kale (or Spinach) 2oz chopped
- Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
- When the display reads "Hot", add ONIONS, CARROTS, CELERY, and GARLIC; sauté (and stir) a few minutes until slightly tender.
- Stir in TOMATOES, VEGETABLE STOCK, BEANS, SALT, ITALIAN SEASONING, and (optional) CRUSHED RED PEPPER.
- Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position.
- Select "Manual" and set the Instant Pot on "High" pressure for +1 (or +2 minutes for very soft beans).
- When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
- Then, using an oven mitt for protection, release any remaining steam by turning the pressure release valve to the "Venting" position.
- When steam is fully released, unlock and remove the lid. Add KALE to the pot and return the lid to steam the kale for 5 minutes.IMPORTANT: Make sure the pressure release valve is in the "venting" position to prevent the cooker from building up pressure again.
- The cooker automatically remains in "Keep Warm" mode until you shut it off.
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.