5 Minute Vegetarian Instant Pot White Bean Soup
This 5 Minute Instant Pot White Bean Soup is packed with vegetables, is pantry friendly, and is a perfect healthy soup recipe, perfect for quick meals.
Servings: 4 to 6 servings
Calories: 266kcal
Ingredients
- 1 onion diced (optional)
- 2 cloves garlic minced
- 1 package frozen mixed vegetables carrots, peas, and green beans
- 2 14.5 ounce cans vegetable broth or chicken broth
- 1 15- ounce can diced tomatoes I like Fire Roasted, drained
- 1 14.5 ounce can white beans drained and rinsed
- 2 tsp. dried Italian seasoning
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- 3 cups fresh baby spinach
Instructions
- See the notes section on adding an onion.
- Add the garlic, a package of frozen mixed vegetables, broth, drained, diced tomatoes, drained and rinsed can of white beans, and Italian seasoning to the base of the Instant Pot.
- Select manual high pressure and cook for 5 minutes. Once cooked, quickly release the pressure and remove the lid.
- Switch the setting to saute. Once the soup begins to boil, add the Parmesan cheese, salt, and pepper to taste and the fresh baby spinach. Cook until the spinach is wilted, about 1 minute.
- Ladle into bowls, top with additional parmesan cheese, or cheese of choice if desired.
Notes
OPTIONAL STEP: The onion: I love the way an onion flavors soup. That being said, sometimes I don't have time to chop an onion -- and I often don't buy frozen chopped onions. So -- there are times when I leave it out for the sake of time. If you do add it, I select the saute setting on the Instant Pot and add 1 tablespoon of olive oil. Once hot, I add the chopped onion (about 1/2 of a large onion) and saute until translucent, a couple of minutes. I then proceed with the rest of the recipe.
Nutrition
Serving: 1g | Calories: 266kcal | Carbohydrates: 46g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1038mg | Fiber: 13g | Sugar: 7g