Vegan Instant Pot White Bean Soup

Total time1 hr 30 min

Prep time15 min

Cook time55 min

Creamy cannellini beans simmer with sweet carrots, celery, and onion until the broth turns thick and rich, thanks to a quick partial blend right in the pot. Smoked paprika and rosemary give it a deep, cozy flavor, while a handful of wilted spinach and a bright squeeze of lemon juice keep things fresh and balanced. The Instant Pot does the heavy lifting, turning dried beans into a spoonable, hearty soup in a fraction of the usual time, with plenty of whole beans left for texture in every bite. It's the kind of one-pot meal that tastes like it simmered all day, and it's a satisfying, plant-based option to add to your regular rotation. Ladle it up with something crusty on the side for dipping and call it dinner.

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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
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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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
½ tsp black pepper, plus more to taste
2 cups baby spinach, loosely packed
1 tbsp fresh lemon juice
parmesan rind (optional)
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This ingredient likely doesn’t work for the diet.

For serving

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

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.

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