Instant Pot Italian Bean Soup
A comforting warm bowl of soup filled to the brim with tomatoes, vegetables, greens, beans, and pasta.
Equipment
- Pressure Cooker
- stove
Ingredients
- 2 cups mixed dry beans soaked, cooked, and drained (3 cans)*
- 8 ounces dry pasta**
- 1 onion chopped (1-2 cups)
- 3-4 carrots sliced (1-2 cups)
- 3-4 celery sliced (1-2 cups)
- 1 medium bell pepper chopped (1-2 cups)
- 3 garlic cloves minced (1 Tbsp)
- 1-2 zucchini chopped (2-3 cups)
- 2 tsp Italian seasoning
- 2 tsp Herbes de Provence
- 1 tsp black pepper
- ¼ tsp crushed red pepper
- 28 ounce can diced tomatoes
- 8 ounce can tomato sauce
- 4-5 cups vegetable broth***
- 3 cups kale chopped
- juice and zest of one lemon
- 1 tsp garlic powder optional
- salt to taste optional
Instructions
- Cook the pasta according to the package directions. Drain, rinse with water, and set aside.
- Meanwhile, use the sauté feature on the Instant Pot to sauté the chopped onions, carrots, celery, and peppers over low-medium heat, until tender-crisp, about 4-5 minutes. Add a tablespoon of water or vegetable broth, if needed, to keep from sticking.
- Add in the garlic, zucchini, and seasonings. Stir to combine.
- Add in the diced tomatoes, tomato sauce, and 2 cups of vegetable broth. Stir to combine.
- Press cancel.
- Lock the lid in place and ensure the sealing knob is turned to sealing.
- Cook on high pressure for 3 minutes, then allow to release the pressure naturally.
- Remove the lid, and stir in the chopped kale, cooked beans, cooked pasta, lemon zest, and lemon juice. Add 2-3 cups additional broth or to desired consistency.
- Press the sauté function and continue to cook until heated through, about 5-10 minutes.
- Adjust seasonings and liquid, as desired.
Notes
* I use a bean blend that includes black beans, garbanzo beans, pinto beans, kidney beans, white northern beans, navy beans, split peas, and lentils.
** I used casarecce pasta because I like the shape and had some in my pantry, but you can use any pasta in this soup. If following a gluten-free diet, ensure the pasta used is gluten-free.
*** I use my homemade Umami Vegetable Broth made from kitchen scraps and does not contain any artificial coloring or sodium.
To cook this soup on the stove top, sauté the chopped onions, carrots, celery, and peppers over low-medium heat, until tender-crisp, about 5 minutes. Add in the garlic, zucchini, and seasonings, and sauté 2-3 minutes. Add in the diced tomatoes, tomato sauce, and vegetable broth. Simmer for 15-20 minutes. Add in the kale, beans, pasta, lemon zest, and lemon juice. Cook 5 more minutes.