• 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.