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.
Servings 3
Calories 115kcal
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