Low Sodium Instant Pot White Bean Soup

Total time1 hr 30 min

Prep time15 min

Cook time55 min

This soup is all cozy, slow-simmered comfort, built on a base of sautéed onion, carrots, and celery that turns sweet and soft under pressure. Dried cannellini beans cook down into a thick, creamy broth once partially blended right in the pot, with plenty of whole beans left for texture. Smoked paprika, thyme, rosemary, and bay leaves layer in warmth and depth, while diced tomatoes brighten the whole pot. A big handful of spinach wilts in at the end for color, and a squeeze of fresh lemon juice lifts everything right before serving. Since you're building the flavor yourself, this one's easy to keep in line with a low or no added salt kitchen — just season to your own taste at the end. Ladled into bowls with crusty bread on the side, it's a simple, satisfying dinner any night of the week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 lb dried cannellini beans, rinsed and picked over
6 cups low-sodium chicken broth
1 can (14.5 oz) diced tomatoes, with juices
2 sprigs fresh rosemary
2 bay leaves
1 tsp smoked paprika
½ tsp dried thyme
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste
2 cups baby spinach, loosely packed
1 tbsp fresh lemon juice
parmesan rind (optional)
Omit this
This ingredient likely doesn’t work for the diet.

For serving

grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
crusty bread, for serving (optional)

Instructions

1
Select the Sauté function on the Instant Pot and heat the olive oil until shimmering, about 2 minutes. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
2
Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!