Name: Instant Pot Cannellini Bean & Vegetable Soup
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 qt. vegetable broth; 1 can (15 oz.) cannellini beans; 1 Tbsp. olive oil; 3 cup dinosaur kale (chopped); 1 cup cabbage (chopped); 1 cup carrots (sliced); 2 cups Yukon gold potatoes (chopped); 1 small onion (chopped); 1/2 tsp. oregano; 1/2 tsp. salt; 1/8 tsp. black pepper

Warm up with this quick and hearty white bean and veggie soup, crafted to perfection in just 15 minutes using the magic of the instant pot. Packed with a colorful medley of nutritious veggies, including kale, carrots, cabbage and tender potatoes, this soup is a wholesome delight. The star of the show is the creamy cannellini beans, known for their fluffy texture and a subtle, nutty flavor that adds a protein punch to make this soup a satisfying choice for a filling lunch or dinner. Let the instant pot do the work, and soon you’ll be savoring a bowl of comforting goodness that not only tastes delicious but also nourishes your body with essential nutrients.

Kale & Cannellini Bean Soup in Large White Bowl

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Instant Pot Cannellini Bean & Vegetable Soup

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4

Calories 248 kcal

Author Pamela Higgins

Ingredients

1 qt. vegetable broth
1 can (15 oz.) cannellini beans
1 Tbsp. olive oil
3 cup dinosaur kale chopped
1 cup cabbage chopped
1 cup carrots sliced
2 cups Yukon gold potatoes chopped
1 small onion chopped
1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp. black pepper

Instructions

In instant pot, sauté vegetables in olive oil for five minutes.
Add spices, beans and broth.
Cover pot, set vent valve to close and set to soup setting for 7 minutes.
After 7 minutes, release vent valve. (Note: Be careful not to burn hand with steam. Allow space for steam to release. Cover with kitchen towel to douse steam, if preferred.)
After steam is released, soup is ready to ladle into bowls.