Go Back
–+ servings
Tomato and Cannellini Bean Soup Photo

Tomato and Cannellini Bean Soup Recipe

Urvashee Patel
Tomato and cannellini bean soup is a hearty and healthy dinner. Plus it’s made in the Instant Pot so it’s super quick.
3 from 11 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Soaking 8 minutes
Total Time 8 hours 55 minutes
Cuisine Beans
Servings 6
Calories 115 kcal

Ingredients
  

  • 2 tablespoons Olive Oil
  • 1 cup Chopped Onion
  • 1 tablespoon Crushed Garlic
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 10 Plum Tomato 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

Instructions
 

  • 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.

Nutrition

Calories: 115kcalCarbohydrates: 16gProtein: 4gFat: 4gSodium: 151mgFiber: 5gSugar: 6g
Keyword Beans, Dinners, Easy, Instant Pot, Pressure Cooker, Soups, Stews, Tomatoes, Vegetables, Vegetarian
Tried this recipe?Let us know how it was!