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    Home » Recipes » Instant Pot Recipes

    Published: Nov 18, 2019 · Modified: Jan 18, 2022 by Usha Rao

    Vegetable Cannellini Bean Soup, Instant Pot Recipe

    Jump to Recipe

    Vegetable cannellini bean soup is a comforting warm soup on a cold winter day.  With basic kitchen ingredients, it is simple and easy to fix on busy weeknights.

    Two bowls of vegetable cannellini bean soup, each plated in a plate with some bread on the side

    Table of contents

    • Warm Winter Soup
    • Ingredients
    • Why use cannellini beans? 
    • How to prepare?
    • How to store leftovers?
    • Related Recipes
    • Vegetable Cannellini Soup Recipe

    Warm Winter Soup

    Theme for this week is warm winter soups.  On cold winter days you want to cook something warm and comforting, and soups fit the bill just perfectly.    The next recipe for the week is vegetable cannellini bean soup which is tomato based. Other recipes for this theme are easy lamb taco soup and easy shrimp noodle soup Chinese style.   

    Ingredients

    This is a versatile recipe and use ingredients that you have on hand.

    • Tomatoes - base for the soup is tomatoes and canned tomatoes work the best. 
    • Vegetables - Use vegetables of your choice and addition of potatoes makes this a filling and a satiating soup.  I used radish, carrots and frozen Italian beans.  I prefer Italian beans to green beans as Italian beans hold their shape and taste good as well. Addition of some leafy vegetables is also a good idea.    
    • Seasoning - is a blend of basic spices and dry herbs such as  black pepper, chili flakes, basil, oregano and parsley.  If you do not have any of the dry herbs mentioned above, use whatever you have on hand. 
    • Liquid - I used bouillon and water but feel free to use broth or just water.  
    • Beans - I like cannellini beans but feel free to use any white beans of your choice.  

    Why use cannellini beans? 

    Cannellini beans are meatier and have earthly flavor compared to other white beans. And I prefer cannellini beans to any other white beans in soups and minestrone soup is another recipe with this beans.

    How to prepare?

    This is an easy preparation.  Prepare it on stovetop or in Instant Pot.  Though I made it in Instant Pot, it really doesn’t require a pressure cooker unless  you want to dump everything in the cooker and forget about it.  

    • Saute onions, ginger garlic paste and vegetables.
    • Add tomatoes, spices, water/broth and cook until the tomatoes are mushy and vegetables are soft.
    • Add beans and simmer. 
    • Serve with your favorite bread on the side.

    How to store leftovers?

    Soup stays good for at least 5 days in the refrigerator and also freezes well.  If freezing, freeze in single serving containers as it is easy to thaw and reheat.  When freezing, mind you soup has potatoes and those do not freeze that well. However, I did freeze the soup and felt potatoes were softer than before, perhaps due to defrosting the microwave.  

    Related Recipes

    • Cannellini Beans Curry
    • Easy Shrimp Noodle Soup Chinese Style
    • Frozen Berries with Warm White Chocolate
    • Tomato Basil Loaf
    • BM#4 Day 4: Tomato Soup
    Bowl of vegetable cannellini bean soup with some bread on the side

    Vegetable Cannellini Soup Recipe

    📖 Recipe

    Bowl of Instant Pot veg cannelini bean soup

    Vegetable Cannellini Soup, Instant Pot & Stove Top Recipe

    Vegetable cannellini bean soup is a quick and easy soup to prepare with basic kitchen ingredients on a busy weeknight.
    5 from 3 votes
    Print Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling Time: 10 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 3
    Calories: 115kcal
    Author: Usha Rao

    Equipment

    • Instant Pot or a Sauce Pan
    • Cutting Board and Knife

    Ingredients

    Soup

    • 2 teaspoon Oil
    • 1 small Onion diced
    • 1 teaspoon Ginger Garlic Paste or chopped ginger and garlic
    • ½ cup Potato pieces ½” cubes
    • 2 Radish or ¼ cup diced
    • ¼ cup frozen cut Italian Beans cut each piece into half
    • ½ cup diced Carrot
    • 1 14.5 oz can Diced Tomatoes
    • 2 cups Water + 1 cube Bouillon or 2 cups Broth and more as needed
    • ⅓ cup canned Cannellini Beans

    Seasoning

    • ½ teaspoon dry Oregano
    • ½ teaspoon dry Basil
    • ½ teaspoon dry Parsley
    • ¼ teaspoon Black Pepper Powder to taste
    • ¼ teaspoon Chili Flakes or to taste
    • ¾ teaspoon Salt or to taste

    Instructions

    • Wash, peel and cut potatoes, radishes and carrots to required sizes. If pressure cooking, keep the pieces big as you do not want very soft vegetables.

    Instant Pot Instructions

    • Power Instant Pot (IP) and select saute mode.
    • Heat oil and saute onions and ginger garlic paste, followed by vegetables.
    • Add canned tomato, water and 1 cube of chicken bouillon or broth, spices and seasoning. Stir well.
    • Cancel saute mode, close IP lid, vent in seal position and select pressure cook/manual mode.
    • Pressure cook for 2 minutes. Let pressure release naturally or do a quick release after 10 minutes.
    • Add cannellini beans, water if need and simmer the soup for few minutes on saute mode until soup is done.

    Stovetop Instructions

    • Heat oil in a sauce pan and saute onions, ginger garlic paste for few seconds and then saute vegetables.
    • Add tomatoes, seasoning, water/broth, mix well, cover and cook until tomatoes are mushy and potatoes are tender.
    • Add beans, more water depending on the consistency of the soup and simmer for 5 minutes or until soup is ready.

    Serving

    • Ladle into a bowl and serve hot with your favorite bread. I served with pan toasted sandwich bread.
    • Sprinkle some grated parmesan cheese (I didn't use & if vegan use, vegan cheese) on top and sprinkle chili flakes for more heat.

    Notes

    • Instant Pot Cooking - When cooking in a pressure cooker or IP, cut vegetables into ¾ - 1” pieces. You can add carrots along with the vegetables as I did but for more crunchy carrots, add them along with cannellini beans.
    • Nutrition - Values mentioned are approximate.

    Nutrition

    Calories: 115kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 650mg | Potassium: 492mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3702IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg
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    Reader Interactions

    Comments

      5 from 3 votes

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    1. saraswathi Tharagaram says

      January 21, 2020 at 12:28 pm

      Healthy and delicious Soup! you presented so beautiful with those cute little cups!

      Reply
    2. NARMADHA says

      January 07, 2020 at 1:16 pm

      5 stars
      Wow.. so healthy and delicious soup with lot of vegetables. Good to learn all these new recipes

      Reply
    3. Chef Mireille says

      December 06, 2019 at 8:56 pm

      5 stars
      This is basically a minestrone without the pasta so its like a KETO minestrone soup. Regardless I am sure it would be delicious on a cold winter night

      Reply
    4. Harini Rupanagudi says

      November 29, 2019 at 10:51 am

      I love cannellini beans in soups. This sounds like a hearty soup. Love the cute little cups in the pictures.

      Reply
    5. Amara Annapaneni says

      November 28, 2019 at 6:43 am

      I love cannellini beans in my soups but addition of ginger and garlic is interesting. Must've added so much flavour to the soup.

      Reply
    6. Pavani says

      November 19, 2019 at 5:17 pm

      5 stars
      That is a delicious looking soup. Looks hearty and comforting with the beans and veggies. I think my kids will love it too.

      Reply
      • MySpicyKitchen says

        November 20, 2019 at 6:29 am

        Thanks Pavani

        Reply
    7. Vidya Narayan says

      November 18, 2019 at 7:38 pm

      The soup is hearty, filling and looks delicious. I love chunky soups as opposed to the smooth purees, any day.

      Reply
      • MySpicyKitchen says

        November 19, 2019 at 7:56 am

        Thanks Vidya and even I am not a big fan of pureed soups.

        Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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