Vegan Instant Pot White Bean Soup
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
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
Add vinegar, garlic, thyme, and bay leaf - cook for 2 minutes, until the vinegar has evaporated.
- 3
Add broth, tomatoes, beans, salt, and black pepper to the pot. Mix well.
- 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
Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove the lid.
- 6
Remove thyme sprigs and bay leaf. Mix well.
Vegan Instant Pot White Bean Soup
Similar Recipes
![Instant Pot Vegan Stew [Oil Free]](https://thishealthykitchen.com/wp-content/uploads/2020/12/Instant-Pot-vegan-stew-Feat-Image-Square-1200x1200-1.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a hearty, comforting meal that's both deeply satisfying and incredibly easy to make? This Vegan Instant Pot White Bean Soup is your answer, transforming humble ingredients into a flavorful, affordable dish perfect for any day of the week. It’s packed with wholesome goodness and rich taste, proving that simple doesn't mean sacrificing flavor. This recipe is designed to bring warmth and nourishment to your table with minimal fuss.
The magic of the Instant Pot truly shines here, taking dried great northern beans and rendering them wonderfully tender and creamy without hours of stovetop simmering. The careful layering of aromatic vegetables like diced yellow onion, carrots, and celery, along with fresh garlic and robust vegetable broth, builds a complex flavor profile that belies its simplicity. This approach ensures every spoonful is packed with a savory, herbaceous essence that will have you coming back for more.
Prepare for a wonderfully thick and hearty soup, brimming with tender great northern beans and vibrant, soft vegetables. Each spoonful offers a comforting, savory experience, brightened by the subtle tang of red wine vinegar and the earthy notes of thyme and fire-roasted tomatoes. You'll find a beautiful balance of textures, with the creamy beans mingling perfectly with the wilted kale and tender diced vegetables. It's a naturally vegan dish that feels both robust and surprisingly light, making it a truly satisfying meal that nourishes both body and soul.
This naturally vegan recipe is wonderfully adaptable to your pantry. You can easily swap out the kale for other sturdy greens like spinach or Swiss chard, adding them in the same way for a slightly different flavor and texture. For an even bolder garlic presence, feel free to add an extra clove or two to your preference.
This nourishing white bean soup is perfect as a standalone meal on a chilly evening, served with crusty bread for dipping. It also makes a satisfying, healthy lunch or a comforting dinner for the whole family.