This cozy soup is fast, easy and full of Italian inspired flavors. White beans, potatoes, wilted spinach in a light flavorful broth is a perfect simple meal any night of the week.
Select the SAUTE setting on the Instant Pot. Add the oil. When hot sauté the onions until softened (2-3 minutes).
Add the garlic and sauté 1 additional minute. Turn off the SAUTE function.
Add the potatoes, carrots, and chicken stock into the Instant Pot. Lock the lid and valve and set on HIGH PRESSURE for 6 minutes.
Manually release steam. Open the valve and lid and set on the SAUTE setting.
Add the white beans, baby spinach and Italian seasoning. Cook for 4 minutes or until the spinach begins to wilt. Season with salt and pepper and serve.
OPTIONAL: 1/3 cup of heavy cream can be stirred in at the end for a richer soup broth.
Serve with shaved Parmesan cheese top top if desired.
Video
Notes
Cooking time does include time for the Instant Pot to come to pressure (estimate 10 minutes for that).Stove top cooking option
Heat the olive oil in a stock pot over medium high heat.
Add the onions and carrots. Sauté until the onions have softened and are translucent (around 5 minutes)
Add the garlic and sauté and additional 1 minute.
Add the potatoes, broth, and seasonings. Bring to low boil, reduce the heat and simmer until the potatoes are cooked through (estimated 20 minutes)
Add the spinach and beans. Simmer for 4-5 minutes until the spinach wilts and the beans are warmed through.