Instant Pot White Bean Kale Soup Recipe – Easy Tomato & Herb Blend

Last Updated on 6 months ago by Neha Deshmukh

Instant Pot White Bean Kale Soup Recipe – Easy Tomato & Herb Blend

Hey everyone! If you’re anything like me, you’re always on the lookout for cozy, comforting meals that don’t take all day to make. This Instant Pot White Bean Kale Soup is exactly that – a hug in a bowl, ready in under 40 minutes! I first made this on a particularly chilly evening, and it quickly became a family favorite. It’s packed with flavor, super healthy, and honestly, so easy to throw together. Let’s get cooking!

Why You’ll Love This Recipe

This soup is a winner for so many reasons. It’s incredibly flavorful thanks to the blend of fresh herbs and tomatoes. Plus, it’s a fantastic way to get your greens in! The Instant Pot makes it unbelievably quick – no more simmering for hours. And honestly, it’s just a really satisfying, wholesome meal that everyone will enjoy. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a potluck.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 1.5 tablespoon olive oil
• 1 medium yellow onion
• 4 garlic cloves, chopped
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 14.5 oz can diced tomatoes
• 1 tablespoon tomato paste
• 5-6 sage leaves
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 15.5 oz can white beans
• 3.5 cup vegetable broth
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 3-4 cup chopped kale
• 1 lemon juice

Ingredient Notes

Let’s talk ingredients! A few little things can really elevate this soup.

• Fresh Herbs: Seriously, don’t skip the sage if you can help it! It adds such a lovely, earthy aroma. Thyme and oregano are great dried, but fresh is always a bonus if you have them.
• White Beans: I prefer using cannellini beans for their creamy texture, but Great Northern beans work beautifully too. Just make sure to drain and rinse them well before adding them to the pot.
• Instant Pot Magic: The Instant Pot is a game-changer for soups. It cuts down the cooking time dramatically while still developing incredible flavor. If you don’t have one, don’t worry – I’ve included stovetop instructions in the FAQs!

Step-By-Step Instructions

Alright, let’s make some soup!

1. Press the sauté button on your Instant Pot. Once hot, drizzle in the olive oil. Add the chopped onion, garlic, and celery. Cook for about 3 minutes, stirring occasionally, until they start to soften.
2. Now, toss in the chopped carrots, diced tomatoes, tomato paste, sage leaves, thyme, and oregano. Give everything a good stir to combine. The kitchen should be smelling amazing right about now!
3. Add the drained and rinsed white beans, vegetable broth, salt, and pepper. Stir it all together.
4. Secure the lid on the Instant Pot and set it to high pressure for 10 minutes.
5. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully quick release any remaining pressure.
6. Stir in the chopped kale and a squeeze of lemon juice. Simmer for another 5 minutes, until the kale wilts. If the soup seems too thick, add a little extra broth to reach your desired consistency.
7. Serve hot and enjoy!

Expert Tips

Want to make this soup even better? Here are a few of my go-to tips:

• Don’t overcrowd the pot: When sautéing the veggies, work in batches if needed to ensure they brown nicely.
• Prevent Sticking: A little olive oil goes a long way! Make sure the bottom of the pot is well-coated before you start sautéing.
• Adjusting Consistency: If you like a thicker soup, you can mash some of the beans against the side of the pot. For a thinner soup, simply add more broth.
• Flavor Boost: A bay leaf added during cooking can add a subtle depth of flavor. Remember to remove it before serving!

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegetarian! To make it fully vegan, just ensure your vegetable broth is vegan-friendly.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like a little heat, add a pinch of red pepper flakes along with the other spices. My friend, Priya, loves adding a full teaspoon!
• Festival Adaptation: This hearty soup is perfect for a winter festival like Makar Sankranti or Lohri. It’s warming, filling, and just feels like home.

Serving Suggestions

This soup is delicious on its own, but it’s even better with a side of… well, something to soak up all that delicious broth!

• Indian Breads: Serve with warm roti or naan for a truly comforting meal.
• Crusty Bread: A slice of crusty bread is perfect for dipping.
• Garnish: A sprinkle of parmesan cheese or a dollop of pesto adds a lovely finishing touch.

Storage Instructions

Leftovers? Yes, please!

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: This soup freezes beautifully! Store in freezer-safe containers for up to 2-3 months.

FAQs

Got questions? I’ve got answers!

1. Can I use different types of beans in this soup?

Absolutely! Cannellini and Great Northern beans are my favorites, but kidney beans or chickpeas would also work well.

2. What if I don’t have an Instant Pot? Can I make this on the stovetop?

Definitely! Sauté the vegetables as directed, then add the remaining ingredients to a large pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender.

3. How can I make the soup thicker/thinner?

Mash some of the beans for a thicker soup, or add more broth for a thinner consistency.

4. Can this soup be frozen?

Yes! It freezes beautifully. Just make sure to leave some space in the container for expansion.

5. What’s the best way to adjust the saltiness of the soup?

Add salt a little at a time, tasting as you go. Remember, you can always add more, but you can’t take it away!

6. Can I add other vegetables like spinach or zucchini?

Of course! Spinach can be added along with the kale, and zucchini can be added with the carrots.