Instant Pot Cannellini Bean & Vegetable Soup
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings: 4
Calories: 248 kcal
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.
Recipe Notes
Add the ingredients to your cart and order now!
Nutrition Facts
Instant Pot Cannellini Bean & Vegetable Soup
Amount Per Serving
Calories 248
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 1456mg61%
Potassium 735mg21%
Carbohydrates 48g16%
Fiber 10g40%
Sugar 6g7%
Protein 10g20%
Vitamin A 7455IU149%
Vitamin C 48mg58%
Calcium 153mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.