Instant Pot Tuscan Bean Soup Vegetarian Recipe

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This Instant Pot Tuscan Bean Soup is the epitome of simplicity – just dump and cook!  This hearty soup is packed with wholesome ingredients like cannellini beans, zucchini, and tomatoes for a robust satisfying meal.  This instant pot bean soup vegetarian recipe is such an easy meatless meal that you can have a warm bowl ready in minutes! 

If you need dinner in a hurry you can have this Tuscan Bean Soup on your table within minutes. Best of all it tastes like you cooked it all day!

This instant pot bean soup vegetarian recipe contains fiber, vitamin C, and folate. You and your family will love it. I enjoy serving a smaller portion alongside a crisp side salad or a big bowl topped with vegan parmesan cheese and a slice of crusty bread or dairy free cornbread.

Before I lost 125 pounds I would get soup from the deli at my local grocery store. Now that I read labels I realize it was loaded with sodium and MSG. Since I’ve lost weight I pay attention to what I eat and decided to create this delicious soup and I know you will love it. I think you will also love this vegan ginger carrot soup.

Reader Review – Instant Pot Tuscan Bean Soup Vegetarian Recipe

I stumbled upon this soup recipe and decided to give it a try, and I’m so glad I did! This soup is an absolute winner! – Desiree

More Vegan Soups

Ingredients in this Instant Pot Tuscan Bean Soup Vegetarian Recipe

This simple soup is free from animal products and only uses plant-based ingredients.

• 1 tbsp olive oil
• 2 cloves fresh garlic, minced
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 cup white or yellow onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 1/2 cup zucchini, chopped
• 1 can fire roasted diced tomatoes
• 8 oz tomato sauce
• 1 can cannellini beans
• 3 cups vegetable broth
• 1 cup kale, stem removed and chopped, or you could substitute baby spinach
• salt & pepper to taste
• 1 potato, chopped optional
• 1/2 cup penne pasta optional

Instructions for making this instant pot bean soup vegetarian recipe

• Press the Saute button on the instant pot pressure cooker for 3 minutes. Add olive oil and chopped onion and saute, continuously stirring.
• After 2 minutes, add garlic, and the Italian seasoning – basil, parsley, oregano and continue to stir.
• After 3 minutes, the pressure cooker will “keep warm”. Add the rest of the ingredients except for salt, pepper, and kale.
• Securely lock the instant pot lid, press “Pressure Cook” and cook for 5 minutes.
• After cooking, perform a “quick release” by turning the pressure valve to release the pressure. Be careful and follow the manufacturer’s instructions.
• Stir in the kale, salt, and black pepper when the electric pressure cooker allows you to remove the lid. Let the kale soften for 5 minutes and serve.

Pro Tips – This recipe is written for a 3 quart Instant Pot. You can adjust it according to the size of your pressure cooker.  Be sure you don’t overfill your instant pot or it will not be able to pressurize. Be patient, the more food you have in your Instant Pot the longer it will take to pressurize.

If you choose to use dried beans check out this recipe and you can make several servings for the entire week. It is so cost and time saving!

I like to add either a potato or pasta, but not both, just to make it even more weight loss friendly.  The nutrition listed on the recipe is based on adding pasta.

Recipe

If you like this recipe, please leave a 5-star rating and tell me how it went in the comments below. I love hearing from you!

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4.67 from 6 votes

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Instant Pot Tuscan Bean Soup Vegetarian Recipe

This Instant Pot Tuscan Bean Soup is the epitome of simplicity – just dump and cook!  This hearty soup is packed with wholesome ingredients like cannellini beans, zucchini, and tomatoes for a robust satisfying meal.  This instant pot bean soup recipe is such an easy meatless meal that you can have a warm bowl ready in minutes! 

Course Main Course, Soup

Cuisine American

Diet Vegan, Vegetarian

Keyword instant pot bean soup vegetarian

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 184kcal

Author Cindy Newland with Intentionally Eat

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 1/2 cup zucchini, chopped
• 1 can fire roasted diced tomatoes
• 8 oz tomato sauce
• 1 can cannellini beans
• 3 cups vegetable broth
• 1 cup kale, stem removed and chopped
• salt & pepper to taste
• 1 potato, chopped optional
• 1/2 cup penne pasta optional

Instructions

• Press Saute for 3 minutes. Add olive oil and onion, continuously stirring.
• After 2 minutes, add garlic, basil, parsley, oregano and continue to stir.
• After 3 minutes, the pressure cooker will “keep warm”. Add the rest of the ingredients except for salt, pepper and kale.
  
• Securely lock the pressure cooker’s lid, press “Pressure Cook” and cook for 5 minutes.
• After cooking, perform a “quick release” to release the pressure. Be careful and follow manufacturers instructions.
• Stir in the kale, salt and pepper when the pressure cooker allows you to remove the lid. Let the kale soften for 5 minutes and serve.

Notes

Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use.

Nutrition

Serving: 1 | Calories: 184kcal | Carbohydrates: 33g | Protein: 8g | Fat: 4g | Fiber: 8g

Storage Suggestions – Can you freeze bean soup?

Save yourself some time, make extra soup, and freeze it for a future plant-based protein-packed meal. Freezing bean soup is a great way to meal prep and preserve it for later use. Here’s how to freeze bean soup for best results:

1. Cool the Soup: Allow the bean soup to cool to room temperature before freezing. Hot or warm soup can create condensation in the container, leading to freezer burn.
2. Choose Freezer-Safe Containers: Use an airtight container or resealable plastic freezer bag for storing the soup. 
3. Portion the Soup: Consider portioning the soup into individual serving sizes before freezing. This makes it easier to thaw and reheat only what you need.
4. Leave Room for Expansion: If using containers, leave some space at the top of the container because liquids expand as they freeze.
5. Label and Date: Before placing the soup in the freezer, label the containers or bags with the contents and the date it was made. 
6. Remove Air: If using plastic bags, remove as much air as possible before sealing. This helps prevent freezer burn.
7. Freeze Flat: If using plastic bags, lay them flat on a baking sheet or tray to freeze. Once frozen, they can be stacked to save space in the freezer.
8. Thawing and Reheating: When ready to use, thaw this instant pot bean soup vegetarian recipe in the refrigerator overnight. Alternatively, you can thaw it in the microwave using the defrost setting. Once thawed, reheat the soup on the stove top or in the microwave until it reaches the desired temperature.

By following these steps, you can properly freeze bean soup to maintain its flavor and texture for a few months.

Pro Tip: 

If you do freeze it, I recommend not adding potato or pasta. You can always add those items when you reheat and serve. Check out the tips below for serving information.

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FAQ’s

What are the health benefits of white beans?

They offer fiber, potassium, folate, vitamin B6, plus they are cholesterol free and that equals heart-healthy goodness!  White beans like navy beans, great northern beans, garbanzo beans, and cannellini beans are loaded with even more cancer fighting fiber than red beans.  Want to know more about the health benefits of white beans? Click HERE

Can beans help you lose weight?

Beans not only help to lower the total amount of cholesterol in the blood and decrease the risk of heart disease, but it keeps you feeling full and that helps you eat less and lose weight.

Are beans gluten free foods?

Yes, beans in their natural form are gluten-free. Beans such as black beans, kidney beans, chickpeas (garbanzo beans), navy beans, pinto beans, and others do not contain gluten. They are a good source of protein, fiber, and other nutrients, making them a healthy addition to a gluten-free diet.

How many carbs in beans?

The carbohydrate content in beans can vary depending on the type of bean. Most beans have between 40-50 grams of carbohydrates per cup. These values are for cooked beans. It’s important to note that beans are also an excellent source of fiber, which can help slow down the digestion of carbohydrates and prevent rapid spikes in blood sugar levels. The high fiber content in beans also contributes to their satiety and overall health benefits. If you’re counting carbohydrates for dietary reasons, these values can help you plan your meals accordingly.

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​Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.