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!
Servings 4 servings
Calories 184kcal
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