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Instant Pot Creamy Tuscan White Bean Soup

Close-up of a white bowl filled with Instant Pot Creamy Tuscan White Bean Soup, topped with spinach and sun-dried tomatoes.
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Make a rich, creamy Tuscan white bean soup quickly using your Instant Pot. This recipe features sun-dried tomatoes, spinach, and herbs for authentic flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped sun-dried tomatoes (packed in oil, drained)
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 4 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 small Parmesan rind (optional)
  • 1/2 cup water
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 cups fresh spinach
  • 1/2 cup heavy cream or full-fat coconut milk (for vegan option)

Instructions

  1. Set your Instant Pot to the Sauté function. Add olive oil. When hot, add onion, carrots, and celery. Cook for 5 minutes until softened.
  2. Add garlic, sun-dried tomatoes, rosemary, thyme, and red pepper flakes. Cook for 1 minute until fragrant. Press Cancel.
  3. Stir in vegetable broth, rinsed cannellini beans, Parmesan rind (if using), water, salt, and pepper.
  4. Secure the lid and set the valve to Sealing. Cook on Manual/Pressure Cook (High) for 10 minutes.
  5. When cooking is complete, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.
  6. Remove and discard the Parmesan rind.
  7. Carefully scoop out about 2 cups of the soup solids and liquid into a blender. Blend until completely smooth. Alternatively, use an immersion blender directly in the pot to blend about one-third of the soup.
  8. Return the blended mixture to the pot (if using a regular blender). Stir in the heavy cream or coconut milk and the fresh spinach.
  9. Set the Instant Pot to Sauté (Low) and cook for 2-3 minutes, stirring until the spinach wilts and the soup is heated through. Do not boil after adding cream.
  10. Taste and adjust salt and pepper as needed before serving.

Notes

  • Serve this soup hot with crusty bread for dipping to make it a complete meal.
  • For a thicker soup without blending, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the final Sauté step.
  • If you do not have cannellini beans, great northern beans work well in this recipe.

Nutrition

Find it online: https://cookifyme.com/instant-pot-creamy-tuscan-white-bean-soup/