Go Back
–+ servings
Bowl of Instant Pot veg cannelini bean soup
Print

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
Author Usha Rao

Equipment

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

Ingredients

Soup

  • 2 tsp Oil
  • 1 small Onion diced
  • 1 tsp 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 tsp dry Oregano
  • ½ tsp dry Basil
  • ½ tsp dry Parsley
  • ¼ tsp Black Pepper Powder to taste
  • ¼ tsp Chili Flakes or to taste
  • ¾ tsp 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.