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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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings 3
Calories 115kcal
Author Usha Rao


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



  • 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
  • cup canned Cannellini Beans


  • 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


  • 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.


  • 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.


  • 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.


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