This Tuscan-inspired Instant Pot White Bean Soup is hearty, filling, and packed with nutritious veggies. With tender white beans, aromatic herbs, and nourishing Swiss chard, it strikes the perfect balance between fresh and comforting. Throw it together in no time for an easy, wholesome vegan meal this soup season!
Table of Contents
Why You'll Love This Instant Pot White Bean Soup
- Minimal hands-on time! This easy Instant Pot dinner comes together in roughly an hour and 20 minutes, most of which is passive cooking time.
- Nutritious & plant based! This instant pot soup is made entirely from plants and is packed with nutrient-rich veggies and protein from white beans.
- Perfect for cozy fall dinners! This vegan soup is cozy and nourishing, perfect for chilly fall and winter nights this soup season.
Key Ingredients
- Onion, celery, & carrots: The classic vegetables for an aromatic soup.
- Vegetable broth: A flavorful, savory base.
- Garlic & herbs: For those Tuscan-inspired notes and fresh flavors!
- Lemon juice: for a bit of brightness, and to balance out the deeper flavors.
- Cannellini beans: Creamy, protein-packed beans that make the soup hearty and filling.
- Fire-roasted tomatoes & tomato paste: For some depth, richness, and just a bit of natural sweetness.
- Swiss chard: Adds vibrant color, nutrients, and freshens up our soup a bit.
How to Make Instant Pot White Bean Soup
Sauté onion, celery, and carrot in the Instant Pot. Add garlic and sauté for another minute.
Add veggie broth, seasonings, and herbs, then stir in the cannellini beans.
Top with fire roasted tomatoes and tomato paste. Do not stir.
Pressure cook on high for 15 minutes, then allow a natural release. Remove the rosemary sprig and bay leaf.
Transfer 1.5 cups of soup to the blender and blend until smooth. Return to the Instant Pot and stir to combine.
Add Swiss chard and cook until it starts to wilt. Stir in lemon juice and adjust salt to taste. Serve & enjoy!
Recipe Tips
- Fresh herbs always taste best, but if you can’t find fresh rosemary or thyme, dried works just fine! If using dried, use 1tsp dried rosemary and 1tsp dried thyme.
- Don't forget the splash of water when sautéing! This is what allows us to keep our vegan soup oil-free. You can always add more water as needed to prevent sticking.
Serving Suggestions
- Serve with a baguette or garlic bread for an extra comforting meal!
- Pair this with a side salad for even more nutrition. My Fall Kale Salad or my Pomegranate Wild Rice Salad both match the cozy vibes!
- Garnish with additional fresh rosemary or thyme for a pretty, flavorful finish.
Substitutions & Variations
- Feel free to swap the Swiss chard for spinach or kale if you prefer. Note that kale may need a bit longer to wilt.
- Great Northern beans can be used in place of cannellini if that's what you have on hand.
- For an even creamier version, blend up more of the soup in step 5! The more you blend, the creamier it will be.
Frequently Asked Questions
This recipe is Tuscan-inspired! It has the classic ingredients of cannellini beans, thyme, and hearty greens. But this version uses the Instant Pot, is partially blended for a creamy texture, and is fully plant-based. Think of it as a vegan twist on a traditional Tuscan white bean soup!
Yes! This soup is fully vegan and oil-free, and is made with whole foods and minimally processed ingredients.
Yes! You can make it creamier by blending up a larger portion in step 5. The more you blend, the creamier it will be!
Other Soup Recipes You'll Love
📖 Recipe
Instant Pot White Bean Soup With Swiss Chard
Ingredients
- 1 medium yellow onion - diced
- 3 celery stalks - diced
- 2 carrots - diced
- 4 cloves garlic - minced
- 2.5 cups veggie broth
- 1 whole sprig fresh rosemary
- 1 tablespoon fresh thyme leaves - removed from stem
- 1 bay leaf
- ½ teaspoon paprika
- ½ teaspoon salt
- 2 cans cannellini beans
- 1 can fire roasted diced tomatoes - (with juices)
- 3 tablespoon tomato paste
- leaves from 1 bunch Swiss chard - roughly chopped (stems discarded)
- 2 teaspoon lemon juice
- Optional: vegan parm - for serving
Instructions
- Sauté the veggies: Set your Instant Pot to sauté mode. Add a splash of water, onion, celery, and carrot. Sauté for 5 minutes, stirring occasionally and adding more water as needed to prevent sticking.Add garlic and sauté 1 more minute.
- Add broth, herbs, & beans:Stir in the veggie broth, rosemary sprig, thyme, bay leaf, paprika, and salt. Add the cannellini beans and stir to combine.Add tomatoes and tomato paste on top, do NOT stir.
- Pressure cook: Turn off sauté mode, secure the Instant Pot lid, and make sure the valve is set to "sealing". Set the Instant Pot to high-pressure for 15 minutes. (It typically takes 10 minutes to come to pressure before the 15 minutes begins). Once the Instant Pot has completed the 15 minute pressure cook, allow a full natural pressure release (this usually takes about 20 minutes, the valve will drop when finished).
- Remove bay leaf and rosemary sprig: Using kitchen tongs, carefully remove the bay leaf and what is left of the sprig of rosemary.
- Blend part of the soup:Carefully transfer 1.5 cups of soup to a high-powered blender and blend until smooth. Return to the pot and stir to combine.
- Finishing touches:Set the Instant Pot back to sauté. Add Swiss chard and cook just until it starts to wilt. Stir in lemon juice, and adjust salt to taste.Serve and top with vegan parmesan, if desired. Enjoy!
Nutrition
*Nutrition facts are an estimate and are calculated for one serving.
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your soup-making ways.
Stay joyfully balanced!
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