This white bean vegetable soup is healthy and hearty, the perfect thing for a cold day. It’s pretty easy peasy in the instapot! I had mine with a warm roll and it was perfect for a light lunch. I wasn’t feeling well last weekend and I’m pretty sure eating this soup averted a major health crisis, just sayin…
Vegetable White Bean Soup in the Instapot
Author: Rocky Mountain Woman
Ingredients
- 1 cup white beans, soaked overnight
- 1 cup chopped leeks
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ t salt
- 1 64 oz container of chicken stock
- 1 cup chopped cabbage
- 1 cup pasta twirls
Instructions
- Saute the leeks, carrots and celery on saute for 5-7 minutes in the instapot
- Add the chicken broth & white beans
- Cook for 40 minutes using the chili/bean setting
- Let pressure come down naturally
- Open the pot, add cabbage and pasta twirls
- Cook on saute with the lid open for 10 minutes or so or until pasta is al dente
Add a little fresh cracked pepper and a sprinkling of Parmesan
I think I just got a bit healthier typing this!
It is super hot here but I could so easily make this for my lunch. Hope you keep the bugs away 🙂