Instant Pot White Bean Soup
Servings: 4
Calories: 387.7
Cost per Serving*: $2.80
Equipment
Ingredients
- 2 stalks celery (sliced thin)
- 2 large carrots (diced)
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 2 tbsp olive oil
- 4 cup vegetable broth
- 2 cans white beans
- ⅓ cup lentils
- 2 bay leaves
- 1 tbsp rosemary (dried, or one sprig fresh)
- 1 can tomatoes (petite diced)
- ½ cup parmesan cheese (shredded, leave out for a vegan recipe)
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Instructions
- Turn the instant pot onto sauté.
- Saute the celery, carrots, onion and garlic in the olive oil until soft
- Push cancel on the Instant Pot.
- Add all of the remaining ingredients, except the cheese to the pot.
- Stir well being sure to scrape up anything on the bottom.
- Place the lid on the pot and turn the vent to sealing.
- Cook the soup on manual pressure for 6 minutes.
- Once the time goes off, allow a natural release for 10 minutes.
- Use an instant release of the pressure once the 10 has passed.
- Serve the soup topped with the parmesan cheese.
Nutrition
Calories: 387.7kcalCarbohydrates: 52.4gProtein: 21.8gFat: 11.1gSaturated Fat: 3.2gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 6.2gCholesterol: 8.5mgSodium: 1191.6mgPotassium: 1090.6mgFiber: 14.8gSugar: 6gVitamin A: 6730IUVitamin C: 6.8mgCalcium: 308mgIron: 6.4mg
Read the full nutritional disclaimer.
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