Cannellini beans and Kale soup

A hearty soup doesn’t always require hours on a gas stove. Today, our lives are busy and with the exception of a few times, no one wants to spend much time on cooking. Having said that, nobody wants to compromise on the taste of food either. The arrival of the Instant pot has made our lives so much easier in terms of cooking.

Today, I am going to share a recipe that is healthy, nutrious, and hearty. This recipe is awesome for weight loss. Trust me, you can make this soup in under ten minutes, and that includes prep work too. So for those busy nights or gloomy, cold days when your heart just wants a warm bowl of comforting soup, this is just perfect.


Kale -2 cups

Cannellini beans- 1/2 cup (Use canned cannellini, just rinse it with cold water several times.)

Tomato paste- 2 tablespoons

Onion, diced – 1/3 cup

Tomato, diced- 1/3 cup

Carrot, diced- 1/3 cup

Garlic, chopped- 1 teaspoon

Oregano – 1/2 teaspoon

Thyme – 1/2 teaspoon

Chilli flakes or pepper flakes- a pinch of (optional)

Water – 5 cups

Canola oil- 1 teaspoon

Salt- 1/2 teaspoon or according to taste


In the instant pot, select the saute option.

When it’s hot, add onion, garlic, carrot, and tomato.

Saute it for 2-3 minutes.

Add tomato paste, oregano, and thyme.

Saute for 1 minute.

Add kale and cannellini beans. Saute for one minute.

Add salt.

Add water or vegetable stock.

Mix well and cover with lid.

Check the vent; it should be on the pressure cooker mode.

Turn the soup button on.

Manually change to 2 minutes.

After it’s done; let it release the stem naturally or do it manually(be careful if you do it this way.)

Your soup is ready. Once again, check the seasoning.

Adjust the salt.

Serve it just like that, or with a side of toasted bread. You can serve with tortilla chips too, though my idea was to make the meal healthy. For this reason, I didn’t use any.


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