1 pot, 30 minutes, 500 happy tears: This easy, HEALTHY Tuscan White Bean Soup will have you feeling cozy and happy in seconds!
If you love soup, you need an Instant Pot.
I’m convinced one can’t live without the other. Fight me.
This soup proves that point once again!
Smoky bacon flavor and salty parmesan infused into a veggie-loaded broth, made thick and creamy with my favorite blender trick, then bulked up with piles of kale so you don’t even have to make a salad.
AND THE FLAVOR!!!
Whenever bacon shows up at the party, you know we’ve entered Flavortown. But I’ve got a small pet peeve to unload.
Why take the time to crisp up bacon, then stir it into soup to turn soggy again? You will not find that sin here.
We’re crisping up bacon to get the precious bacon grease, then setting the crispy bits aside to serve on top at the very last minute.
I’m not saying I’m right, but if you disagree, you’re wrong (said with love and an offering of crispy bacon).
This soup is a quickie and will have your body lovin’ all the nourishment it’s getting from your big bowl of soup.
WHY YOU WILL LOVE TUSCAN WHITE BEAN SOUP
- WHOLESOME: I’d say “healthy,” but some may give me the side eye with the bacon addition. But high-quality, real bacon gets healthy points from me all day long. Also, quick plug: Butcher Box Bacon is life.
- FAST AND EASY: Buy your veggies pre-chopped or prep them earlier in the week and it will be even quicker!
- THICK AND CREAMY: This is not your typical thin Tuscan white bean soup! We’re using the bean liquid and the blender to create a silky, creamy soup that will leave you feeling satisfied.
HOW TO MAKE TUSCAN WHITE BEAN SOUP IN THE PRESSURE COOKER
- Brown the bacon and sauté the veggies for FLAVOR; add broth and pressure cook
- Blend some soup and beans
- Stir back into the pot with the rest of the beans, lemon, and kale
- Simmer a minute to soften the kale, then serve with crispy bacon
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- PARMESAN RIND SUBSTITUE: If you don’t hoard parmesan rinds like I do, you can blend 1/2 cup of grated parmesan into the soup.
- SAVE BEAN STARCH: Don’t drain and rinse the beans for this soup! That starch has great flavor and thickening powers and gives the soup a great texture.
- PICKY KIDS TIP: I like to blend a few ladles of this soup for my kids. Blend before you add the kale.
- KALE SUBSTITUE: Not a fan of kale? You can use spinach instead or leave it out entirely.
HOW TO STORE, REHEAT, AND FREEZE
- STORE: Cool leftovers, then store in an air-tight container in the fridge for up to 5 days. Store bacon in a sealed container in the fridge.
- REHEAT: Soup reheats well in the microwave or on the stovetop.
- FREEZE: This soup freezes OKAY. The kale loses its chew a bit, but it’s still delicious! Scoop leftovers into a freezer-safe container or ziptop bag and freeze for up to three months. When ready to eat, let it thaw overnight in the fridge, then reheat as directed above.
MAKE AHEAD TIPS
- BACON: Crisp the bacon a few days in advance. If possible, hang onto the bacon grease for the night you make the soup.
- VEGGIES: Chop up your onion, carrots, and celery a few days before.
WHAT TO SERVE WITH TUSCAN WHITE BEAN SOUP
- Swirly Garlic Rolls: Match made in heaven!
- Whole Wheat Breadsticks: Perfect dipper!
- Simple green salad or fruit: Quick and easy!
VARIATIONS
- MAKE IT VEGETARIAN: Leave out the bacon and use vegetable broth instead of chicken broth.
- ADD MEAT: Bulk up the protein by adding sausage or rotisserie chicken.
- SPICY: Double or triple the red pepper flakes for a spicy twist!
- NIX THE GREEN: If you have cautious eaters, leave the kale out or swap it for spinach.
This soup is perfect for a busy weeknight! Having a soup night with friends or family? Double the recipe; it will be a hit!
Enjoy!
MORE INSTANT POT SOUP RECIPES
TOOLS/INGREDIENTS USED
Tuscan White Bean Soup | Instant Pot Recipe
Easy, nourishing, and FAST! This Tuscan White Bean Soup is packed with flavor and feel-good veggies.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure Cooker
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 4 strips of bacon, diced
- ½ cup small diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups chicken broth, divided
- 1 parmesan rind – optional
- 1 (14.5 oz) can cannellini or great northern beans, UNDRAINED – divided
- Juices of half a lemon
- 2 cups chopped kale
- ½ cup half and half
Instructions
- Add bacon to the pressure cooker pot and select sauté. Brown bacon until crisp. Use slotted spoon to remove bacon and place on a paper towel-lined plate; set aside.
- To the bacon drippings, add the onion and saute 3-5 minutes until soft.
- Add carrots, celery, garlic, Italian seasoning, bay leaf, thyme, red pepper flakes, salt, and pepper, and sauté for another minute.
- Add a splash of chicken broth and scrape up any browned bits from the bottom of the pan.
- Add 2 cups of chicken broth and parmesan rind (if using).
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 8 minutes.
- When pressure cooking is complete, use a quick release.
- Remove bay leaf and any remaining parmesan rind. Scoop 2 ladles of soup into a blender and add ½ cup of the white beans; blend until smooth.
- Pour puréed soup, juice of half a lemon, and remaining beans back into the pressure cooker pot. Add kale and use the sauté button to bring the soup back to a simmer for 2-3 minutes until the kale is wilted.
- Add half and half; stir.
- Taste and add extra salt or pepper if desired. If you like the soup thinner, add another 1-2 cups of chicken broth (depending on how thick you want your soup).
- Serve hot with a sprinkle of bacon and parmesan cheese.
Notes
- Don’t have a parmesan rind? Add ½ cup grated parmesan to the blender when blending the soup.
- Do not drain and rinse the beans. This starchy liquid helps thicken the soup.
That sounds like a most excellent idea!! 🙂
Oh my – this looks wonderful! And the calories aren’t even crazy – thank you!! It’s 25 here today so…some soup sounds perfect! 🙂
Mary, yes, it’s so good! I added rotisserie chicken on Monday because I was wanting extra protein and I can confirm that’s delicious 🙂