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white bean soup
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White Bean Soup

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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 1-cup servings (total yield: 6 cups)
Calories 198kcal
Author Toni Dash

Ingredients

  • 3 tablespoons Olive oil
  • ½ Red onion chopped
  • 2 Garlic cloves minced
  • 2 medium Yukon Gold potatoes peeled and cut into bite-size pieces
  • 2 medium Carrots peeled and sliced
  • 3 ½ cups low sodium Chicken broth
  • 1 15-ounce can Cannellini or Great Northern beans drained and rinsed
  • 1 ½ cups Baby spinach rinsed
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1/3 cup heavy cream OPTIONAL
  • shaved Parmesan cheese optional topping

Instructions

  • 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
  1. Heat the olive oil in a stock pot over medium high heat.
  2. Add the onions and carrots. Sauté until the onions have softened and are translucent (around 5 minutes)
  3. Add the garlic and sauté and additional 1 minute.
  4. Add the potatoes, broth, and seasonings. Bring to low boil, reduce the heat and simmer until the potatoes are cooked through (estimated 20 minutes)
  5. Add the spinach and beans. Simmer for 4-5 minutes until the spinach wilts and the beans are warmed through.
  6. Stir in the heavy cream if desired and serve!

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 228mg | Potassium: 477mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4100IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 3mg