Instant Pot White Bean Soup

tuscan bean soup

Prep Time 5

Cook Time 20

Servings

Calories 172kcal

Author Chhavi

Ingredients

1 tablespoon Olive Oil
1 Cup Onion chopped
1 Celery ½ Cup, Chopped thin
2 Carrot diced, about 1 cup(100 gms)
½ Zucchini diced, about 2 cups(300 gms)
7 Ounces Canned Diced Tomatoes* about 200 gms
7 Ounces Canned White Beans*(haricot or navy) Drained and Rinsed
1 tablespoon pesto sauce
4 Cups Vegetable Stock or Water
4 cups Fresh Spinach* 250 gms or 8 ounces
Salt
Pepper

Instructions

Dump & Start Method

Add onions ,carrots, celery in one layer in the inner pot.
Add the beans and all other veggies(except Spinach) on top of it.
Pour in the vegetable stock ,Olive Oil, salt and pepper.
On top of all of this, add the tomatoes, select PRESSURE COOK at High Pressure for 3 minutes. Close the pressure valve.
Let the cooking time finish, wait for 5 minutes before quick releasing the pressure.
Open the pot ,taste the soup, add more salt if needed. Add spinach, close the pot and let it wilt in the residual heat of the instant pot.

Extra Flavor Method

Heat the oil in the SAUTE mode.
Once the oil is hot, add onions, carrots and celery and sauté till they turn slightly brown.
Add rest of the ingredients- Vegetable stock ,vegetables ,beans ,tomatoes, pesto sauce, salt and pepper. Give it a mix.
Close the lid, select PRESSURE COOK for 3 minutes on HIGH pressure with the pressure valve closed.
After the cooking time is over, wait for 5 minutes before quick releasing the pressure. Add spinach and close the lid again so it wilts.
Taste and season with more salt if needed

Notes

Canned /Tinned Diced Tomatoes- You can use fresh ripe red tomatoes instead of canned tomatoes too. If in a hurry, store bought pasta sauces will also work.

White Beans - Cooked white beans - can be Navy or haricot. You can also use red kidney beans also.

Fresh Spinach- Use baby Spinach. You can also use other green leaves like chopped kale or chopped mature spinach.

Nutrition