Enjoy this warm and cozy white bean soup with smoky tomato flavor and a zesty gremolata topping. This soup is easy to make with simple pantry ingredients and can be cooked in an instant pot or on the stovetop. It’s vegan, gluten-free, and high in fiber.
White beans are a great source of plant-based protein and they have a creamy texture when cooked. You can use any type of white beans you have, such as cannellini, great northern, or navy beans. Just make sure to soak them overnight or use canned beans for convenience.
To make this soup, you’ll need:
- olive oil
- onion
- garlic
- carrots
- celery
- fresh or dried thyme
- white wine (optional)
- canned diced tomatoes
- roasted peppers (jarred or fresh)
- soaked or canned white beans
- vegetable broth
- salt and pepper
- kale or spinach (optional)
To make the gremolata, you’ll need:
- parsley
- garlic
- lemon zest
- olive oil
- salt and pepper
To cook the soup in an instant pot, start by sautéing the onion, garlic, carrots, celery, and thyme in some olive oil using the sauté function. Add the white wine if using and deglaze the pot. Then add the tomatoes, peppers, beans, broth, salt, and pepper and stir well. Lock the lid and cook on high pressure for 15 minutes. Release the pressure manually and stir in the kale or spinach if using.
To cook the soup on the stovetop, follow the same steps but use a large pot over medium-high heat. Bring the soup to a boil, then lower the heat and simmer for 25 to 30 minutes or until the beans are tender. Stir in the kale or spinach if using.
To make the gremolata, finely chop the parsley, garlic, and lemon zest together or use a food processor. Transfer to a small bowl and stir in some olive oil and salt and pepper to taste.
To serve, ladle the soup into bowls and drizzle with some gremolata. Enjoy with crusty bread or crackers if desired.
