Vegan Instant Pot White Bean Soup

Vegan Instant Pot White Bean Soup

from thefoodieeats.com
50 min

Made from dried great northern beans, this recipe is surprisingly easy to throw together, packed with flavor... and affordable!

Ingredients

  • 1 lb. great northern beans (soaked overnight)
  • 2 Tbsp. olive oil
  • 1 cup yellow onion (diced)
  • 1/2 cup carrots (peeled, diced)
  • 1/2 cup celery (diced)
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. garlic (minced)
  • 1 bay leaf
  • 6 sprigs of thyme
  • 6 cups vegetable broth
  • 15 oz. fire-roasted canned tomatoes (petite diced)
  • 2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 8 oz. kale (de-­ribbed, torn into bite-size pieces)

Directions

  1. 1

    Using sauté setting... Add oil, onions, carrots, and celery to the pot. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).

  2. 2

    Add vinegar, garlic, thyme, and bay leaf - cook for 2 minutes, until the vinegar has evaporated.

  3. 3

    Add broth, tomatoes, beans, salt, and black pepper to the pot. Mix well. 

  4. 4

    Finally, add kale to the pot and press down as much as possible so that most of the kale is submerged. Resist the urge to stir here since it is much more important that the beans are in broth.

  5. 5

    Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove the lid.

  6. 6

    Remove thyme sprigs and bay leaf. Mix well.