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Creamy Instant Pot Tuscan White Bean and Kale Soup

Instant Pot Tuscan white bean and kale soup - featured image
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A quick and easy creamy Tuscan white bean and kale soup made in the Instant Pot, perfect for a healthy and comforting meal without any cream.

Ingredients

Scale
  • 2 cups cooked white beans (Cannellini or Great Northern) or 1 (15 oz) can, drained and rinsed
  • 4 cups fresh kale, chopped (stems removed)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 4 cups vegetable broth or chicken broth (low sodium preferred)
  • 1/4 cup sun-dried tomatoes, chopped (packed in oil, optional but recommended)
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese, plus extra for serving (omit or substitute with nutritional yeast for vegan)
  • 1/4 cup heavy cream or coconut cream (optional)

Instructions

  1. Set your Instant Pot to sauté mode. Heat 2 tablespoons olive oil, then add the diced onion. Cook until translucent, about 3-4 minutes.
  2. Add minced garlic and sauté for another 30 seconds until fragrant.
  3. Stir in the chopped sun-dried tomatoes and 1 teaspoon Italian seasoning. Let them mingle with the aromatics for about a minute.
  4. Pour in the 2 cups cooked (or canned) white beans and 4 cups broth. Stir to combine.
  5. Secure the lid and set the Instant Pot to manual/high pressure for 10 minutes.
  6. Let the pressure release naturally for about 10 minutes, then quick release any remaining pressure.
  7. Using an immersion blender, blend about one-third to half the soup right in the pot to thicken the broth and create creaminess. Alternatively, blend part of the soup in a regular blender and return it to the pot.
  8. Stir in the chopped kale and cook on sauté mode for 3-5 minutes until kale is tender but still bright green.
  9. If desired, stir in 1/4 cup heavy cream or coconut cream for extra creaminess.
  10. Taste and adjust salt and pepper as needed.
  11. Stir in grated Parmesan cheese until melted.
  12. Serve hot with extra Parmesan cheese on the side.

Notes

Use dry beans soaked overnight for creamier texture or canned beans for convenience. Blend part of the soup to achieve creaminess without dairy. Add kale last to preserve color and texture. Adjust seasoning gradually. For vegan version, omit Parmesan and heavy cream, use nutritional yeast and coconut cream instead. Soup can be made on stovetop or slow cooker with longer cooking times. Freeze without kale and cheese; add fresh when reheating.

Nutrition

Keywords: Instant Pot soup, Tuscan white bean soup, kale soup, creamy soup, healthy comfort food, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://realityeats.com/creamy-instant-pot-tuscan-white-bean-and-kale-soup-easy-recipe-for-healthy-comfort/