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Vegan Tuscan White Bean Soup (Instant Pot)
$6.73 Recipe/$1.68 Serving
White bean soup made in the instant pot is the ultimate comfort food. Great for lunch or dinner and freezes well too! Make ahead for meal prep for lunch all week long. This vegan tuscan white bean soup is naturally gluten free, dairy free and thick and creamy.
Chop the onions, carrots and celery (you can use a food processor to make this quick) and finely mince the garlic.
Turn the instant pot on saute mode. After 1-2 minutes, spray it with avocado oil or olive oil and add the chopped veggies. Cook 4-5 minutes until onions are starting to soften.
Add the tomato paste, italian seasoning, salt and garlic powder to the veggies and stir well.
Add 1/2 cup of the vegetable broth and scrape the bottom of the instant pot, ensuring nothing is stuck (use a wooden spoon).
Add the rest of the broth and balsamic vinegar, stir well.
Rinse and drain the white beans from the can (or rinse dry white beans) and add them to the instant pot. If adding dry white beans, add 4 cups water and 1 teaspoon salt as well.
Add the diced tomatoes to the top and do not stir.
Put on the lid and set to high pressure, 1 minute cook time for canned beans. If using dried beans, set to high pressure for 30 minutes.
After the instant pot has come up to pressure and cooked, allow it to naturally release at least 10 minutes (20 minutes for dried beans).
Once the pressure has been released, take off the lid. Blend 1/2 of the soup with an immersion blender or transfer 1/2 the soup to a blender and blend on high.
Add the spinach (or kale) to the soup and stir well.
Equipment
Instant Pot
Notes
Short on time tips
Use the food processor or buy store bought chopped veggies. Many stores sell tubs of chopped onions, carrots and celery. You can also chop the veggies ahead of time.
Don’t bother sauteing the veggies. The soup will still turn out delicious, I just like to cook the onions/garlic a few minutes to help mellow out the flavors from these veggies. You could also omit the onions and garlic and use 2 tbsp onion flakes + 1 tsp. garlic flakes.
Use canned beans. Be sure to rinse and drain them from their canning liquid.
Manually release pressure right after cooking (be sure to cover the steam valve with a towel and keep your hands away from it – use a spoon to trigger the release - as liquid and spurt out when manually releasing right away).
Getting a burn notice?There are 2 reasons you may be getting a burn notice when making this soup
You sauteed the veggies but didn’t scrape down the bottom with broth before adding the rest of the veggies. Anytime you saute in the instant pot, be sure to scrape the bottom with a wooden spoon + liquid to get off any stuck pieces. They will cause a burn notice when cooking under pressure.
You stirred in the tomatoes and they got stuck on the bottom causing a burn notice.
How to use dried beansFollow the same instructions above except when you go to add the beans, rinse the dry beans and add them to the pot along with 4 cups of water and 1 teaspoon of salt. The extra salt is needed because the beans absorb so much liquid/flavor when cooking.Turn the instant pot on high pressure for 30 minutes, and allow the instant pot to naturally release pressure at least 20 minutes before manually releasing pressure (if needed).What are the best beans to useAny white bean will work in this recipe: cannellini, great northern white beans or navy beans.What if you don't have a blender?If you don't have a blender or an immersion blender on hand, you can reserve about 1/2-1 cup of beans and mash them with a fork in a bowl. Add the mashed beans to the instant pot and follow the directions as stated. They will help thicken the soup as it cooks.Storing leftovers in fridge and freezer
Fridge: You can store leftover instant pot white bean soup in the fridge for up to 5 days in an airtight container.
Freezer: You can freeze this soup for up to 3 months in a freezer safe container. Allow soup to cool completely before transferring to a freezer safe container. The best way to freeze this soup is to use Soupercubes – which are silicone freezer containers that range from ½ cup to 2 cups. I like to freeze soup in the 1 cup or 2 cup containers. Once frozen, transfer to a freezer safe bag and be sure to indicate the name of recipe, date and use by date.
Reheating the soup: reheat in the microwave or on the stove until warm. If frozen, allow to defrost in the fridge or reheat from frozen using the microwave and a stove (with a lid).
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
345
Fat
1
g
Carbohydrates
68
g
Fiber
16
g
Sugar
11
g
Protein
20
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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