Instant Pot White Bean Soup Recipe with Tomatoes and Sage

A bowl of white bean soup with tomatoes, garnished with Parmesan cheese and parsley.

Instant Pot White Bean Soup Recipe with Tomatoes and Sage

This white bean soup recipe can be made with any type of white bean. The cook times are written for dry beans such as flageolet beans and navy beans. Cannellini beans (white kidney beans) and Great Northern white beans require an additional 5 -7 minutes in the pressure cooker. The beans are cooked with plum tomatoes, sage and thyme for a hearty meal.

These instructions are for Instant Pot, or other electric pressure cooker, for both presoaked beans and beans that are not presoaked. The listed cooking time is for beans not presoaked.

Course Soup

Cuisine Any

Keyword Flageolet bean soup, white bean soup

Prep Time 15

Cook Time 30

Natural release 15

Total Time 1

Servings

Calories 238.4kcal

Author Susan Pridmore

Equipment

Ingredients

1 cup dried white beans (flageolet or navy beans) (see the Variations section in the post for using canned beans)
4 teaspoons kosher salt divided
1 tablespoon extra-virgin olive oil
⅔ cup yellow onion diced
1 teaspoon dried sage leaves crushed
¼ teaspoon dried thyme
3 cups vegetable broth (or 3 cups water and 1 tablespoon Better Than Bouillon Roasted Vegetable Paste)
6 canned plum tomatoes, coarsely chopped San Marzano plum tomatoes are the BEST
¼ teaspoon black pepper
2 teaspoons balsamic vinegar
grated plant-based Parmesan-style cheese optional garnish
minced parsley optional garnish

Instructions

Note: If making this soup with dried beans, you can prosoak them first to save time in making this soup. If you do this, presoak the beans in a brine solution of enough water to cover the beans by 2 inches of water and 1 tablespoon of kosher salt. Bring the beans and the brine to a simmer, and simmer for 10 minutes. Allow to cool for 1 hour. Drain and rinse.
OR the beans can be soaked overnight in the same brine solution.
This step can be done up to 3 or 4 days ahead.
Turn your Instant Pot to SAUTE, and select the LOW temperature. Add the olive oil and diced onion. Sauté until softened, about 3 minutes.
Add the dried sage and thyme, and sauté for another minute, until fragrant. Turn off the pressure cooker.
Pro tip: If the dried sage and / or thyme is in large dried pieces, grind them down a little with a spice grinder or mortar and pestle.
Stir in the beans, and toss to coat. Add the broth, the remaining 1 teaspoon of kosher salt, plum tomatoes and their juices and black pepper.
NOTE: Use 4 cups broth if using beans not presoaked.
Place the lid on your Instant Pot, or other electric pressure cooker, and lock. Cook on HIGH for 10 minutes, plus a 15 minute NATURAL RELEASE for PRESOAKED BEANS, or cook on HIGH for 25 minutes, plus a 15 minute NATURAL RELEASE for beans NOT PRESOAKED.
Using an immersion blender (stick blender), whirl the soup several times until the consistency of the soup is to your preference.
Stir in the balsamic vinegar to taste. Start with 1 teaspoon. I prefer it with 2 teaspoons. This adds a depth of flavor that makes a big difference to the overall taste of the soup.
Serve garnished with Parmesan cheese and minced parsley. I use Whole Foods 365 brand of plant-based Parmesan style cheese.

Notes

NOTE: If you use canned white beans, drain and rinse them before adding to the pot. Reduce the cook time to 15 minutes.

Nutrition