This Instant Pot White Bean Soup is infused with fresh rosemary and filled with lots of vegetables for a hearty, plant-based meal that comes together in minutes!

I find myself using my Instant Pot quite often these days. I love making soup and it comes together so quickly in the Instant Pot! Just a few minutes of sautéing vegetables, add everything else to the pot, and in minutes I have a perfectly delicious soup! It’s great for lentils and dried beans, but it also works great for simmering canned beans!

I used cannellini beans for this white bean soup and I love how tender and creamy they are. By blending some of them into the broth, we create a soup that tastes rich but doesn’t have any cream. Adding a final can of beans at the end gives this soup a hearty texture and the beans warm up quickly in the hot soup. Of course, you can simply add all the beans at once and give it a little blend, or skip blending altogether. It’s entirely up to you!

Ingredients & Substitutions

  • Cannellini beans– I love the taste of creamy cannellini beans in this recipe. You can substitute with great northern beans or navy beans if needed.
  • Rosemary– I love the flavor of rosemary in this soup. I use a few sprigs of fresh rosemary, then removed them once the soup was done cooking. If you don’t have fresh rosemary, you can use 1 teaspoon of dried rosemary. (No need to remove any stems after cooking!)
  • Broth– I highly recommend using a flavorful broth like Ocean’s Halo’s “No-Chicken” style broth or Edward & Son’s “not-chicken” style broth. These tend to have a lot more flavor than boxed vegetable broth.

How to Make White Bean Soup

What to Serve with White Bean Soup

Not sure what to pair with this soup? Try a hearty salad like this Vegan Caesar Salad with Crispy Chickpeas. The dressing is one of my favorites. Or pair this soup with a crusty loaf of sourdough bread. I always keep a loaf of sourdough bread from Wildgrain in my freezer for days I make soup!

How to Store Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze this soup for up to one month. If freezing soup, I recommend dividing it into individual portions, which are perfect for a quick lunch! Souper Cubes are great for freezing each serving.

More Instant Pot Soup Recipes

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Instant Pot White Bean Soup

Instant Pot White Bean Soup

  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegan

Description

This Instant Pot White Bean Soup is infused with fresh rosemary and filled with lots of vegetables for a hearty, plant-based meal that comes together in minutes!


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 2 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
  • 3 15oz cans cannellini beans, drained and divided
  • 3 cups vegetable broth
  • 1 tablespoon lemon juice

Instructions

  1. Add the olive oil, onion, carrots, and celery to the Instant Pot.
  2. Set to “sauté” and sauté for 5 minutes, stirring occasionally.
  3. Add the garlic and paprika and continue to saute for 30 seconds.
  4. Add the rosemary, 2 cans of beans, and broth and secure the lid.
  5. Hit “cancel” to cancel the sauté, then “pressure cook” and set the time for 5 minutes. The Instant Pot will take about 10 minutes to come to pressure, then it will start counting down.
  6. Once the timer goes off, carefully turn the pressure valve to release the steam.
  7. Remove the lid and use a slotted spoon to remove the sprig of rosemary.
  8. Use an immersion blender to carefully blend the soup until it’s just slightly chunky. If you do not have an immersion blender, let the soup cool slightly then carefully transfer 4 cups to a blender. Allow the steam to escape the blender, but cover with a kitchen towel to prevent splatters. Blend until slightly chunky, then add it back into the pot.
  9. Add the remaining can of beans and lemon juice to the pot.
  10. Turn the Instant Pot to sauté and saute for 5-6 minutes, or until the additional beans are heated through.

Notes

I like adding the 3rd can of beans at the end after the soup has been puréed slightly, to ensure that the soup still feels hearty. You can skip that step if you like and cook all the beans simultaneously.

You can also skip the blending if you want a soup with a thinner broth and chunky texture.

Keywords: vegan white bean soup, instant pot white bean soup, instant pot vegan white bean soup