This cozy white bean and kale soup can feed an army on a budget with simple vegetables and a few pantry staples. Busy people and beginner cooks adore this quick, healthy vegetable bean soup made for Instant Pot or stove!
Prep: 10 minutes
Cook: 30 minutes
Pressure cook: 1 minute
Total Time: 40 minutes
Yield: 10 cups
2 tablespoons Olive Oil, or preferred oil
▢½ large White Onion, diced (about 1 cup)
▢2 large Carrots, diced (about 1 cup)
▢2 ribs Celery, diced (about 1 cup)
▢5 cloves Garlic, minced
▢1 (28 ounce can) Diced Tomatoes or Crushed Tomatoes, don’t drain
▢2 (15 ounce cans) Cannellini Beans, drained and rinsed (about 3 cups)
▢4 cups Vegetable Broth, or any broth
▢½ teaspoon Sea Salt, or more as needed
▢1 teaspoon Italian Seasoning
▢½ teaspoon Crushed Red Pepper, optional
▢4 cups Kale, any variety
Instant Pot Instructions (* stove instructions in recipe footnotes)
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 minute.
Note: In real time, the pot takes about 15 minutes to pressurize and pressure cook the soup for 1 minute.
When the cycle completes, allow the Instant Pot to sit for 10-15 minutes, undisturbed, for a natural pressure release (NPR).
Turn the pressure release valve to the “Venting” position to release any remaining steam. Unlock and remove the lid.
Stir in KALE (or other greens); close lid and rest for 5 minutes to wilt the kale (keep pressure valve open to prevent pressure building again)
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 or freeze up to 3 months (longer if vacuum-sealed).
Traci’s Recipe Notes
- Stove Instructions for White Bean and Kale Soup
In a 3 ½ quart 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 about 10 minutes, stirring as needed. Continue with step #8 in the instructions above.
- Serving: 1cup | Calories: 127.7kcal | Carbohydrates: 16.9g | Protein: 6.09g | Fat: 3.86g | Saturated Fat: 0.47g | Polyunsaturated Fat: 0.44g | Monounsaturated Fat: 2.11g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 534.71mg | Potassium: 446.96mg | Fiber: 6.06g | Sugar: 2.67g | Vitamin A: 1532IU | Vitamin C: 34mg | Calcium: 106mg | Iron: 1.61mg
- Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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