Tomato and Cannellini Bean Soup RecipeUrvashee Patel | Dessarts
Tomato and cannellini bean soup is a hearty and healthy dinner. Plus it’s made in the Instant Pot so it’s super quick.
Tomato season is in full swing. It’s the perfect time to take advantage of those juicy red beauties in your soups and sauces before you have to go back to using canned tomatoes. I picked up a bin of fresh plum tomatoes from the farm stand and decided to make a hearty bean and tomato soup.
The tomatoes were not the only inspiration for making a soup. For me, the end of summer also means I resume my late afternoon job as a chauffeur. Driving from school pick up to activity after activity and squeezing in homework time with V leaves little time to prep for dinner.
So, much to his delight, we end up picking up some takeout. There’s nothing wrong with a little take out every now and then but in the fall it gets excessive as we are bombarded with back to school activities, fall sport schedules and the festival season of the Hindu calendar. So I’ve been preparing!
Last week I made a big batch of these spicy black bean burgers that are now ready to go in my freezer. Making a spare veggie lasagna is next on the schedule. I’ve also been working on some Instant Pot meals including this fresh tomato and cannellini bean soup.
The Instant Pot gives new definition to one pot meals. I love that I can first sauté my ingredients and then pressure cook the rest all in one pot. It makes cleanup a breeze. If you don’t have an Instant Pot, you can still make this soup very quickly using canned beans.
Personally, I try to minimize canned goods and prepackaged foods. It has become a life long goal. Thankfully, the Instant Pot and a little bit of forethought has made this a lot easier. Oh and it was the perfect time to avoid canned tomatoes too!
This tomato and cannellini bean soup is a meal on its own. While most vegetable soups leave you hungry in an hour, this soup delivers enough protein and nutrients to hold you over a bit longer. I added some kale for extra nutrients but feel free to substitute other greens or omit them.
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Tomato and Cannellini Bean Soup Recipe
- 2 tablespoons Olive Oil
- 1 cup Chopped Onion
- 1 tablespoon Crushed Garlic
- 1/4 teaspoon Crushed Red Pepper Flakes
- 10 Plum Tomatoes, pureed
- 1 cup Cannellini Beans, soaked at least 8 hours
- 1 cup Chopped Carrots
- 1 teaspoon Oregano
- 3 cups Vegetable Broth
- 3 Kale Leaves, trimmed and chopped, optional
- Salt and Pepper
- Using the Sauté Mode, heat the oil in the Instant Pot.
- Add the onion, crushed garlic, and red pepper flakes and sauté for about 3 minutes. Give it a stir to prevent sticking.
- Add the pureed tomatoes (about 2 cups) and sauté fore another 5 minutes.
- Add the beans, carrots, oregano, broth and kale. Add salt and pepper to taste. Turn off the sauté function.
- Close and lock the pot lid, press the Manual button and set the cook time to 25 minutes.
- Open the cooker using natural pressure release. Serve.
- Urvashee Patel
- Cooking Method:
- Instant Pot
- Vegetarian, Vegetables, Tomatoes, Beans, Soups, Stews, Instant Pot, Pressure Cooker, Easy, Dinners
- Related Recipes:
- Vegetarian Recipes, Vegetable Recipes, Tomato Recipes, Bean Recipes, Soup Recipes, Stew Recipes, Instant Pot Recipes, Pressure Cooker Recipes, Easy Recipes, Dinner Recipes
- Recipe Yields:
- 6 servings
- Prep Time:
- Cook Time:
- Total Time:
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Author: Urvashee Patel
Recipe Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 535 minutes
Amount Per Serving