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Italian White Bean Soup

10 minutes
35 minutes
8 servings


  • 2 tbsp olive oil
  • 4 tbsp sliced garlic
  • ½ teaspoon crushed red pepper
  • 1 can cannellini beans, rinsed and drained (19 oz)
  • 2 bay leaf
  • 12 cups chicken broth
  • 12 cups coarsely chopped kale
  • ½ cup grated Parmigiano Reggiano


On the Pressure Cooker pannel, welect Sauté and add oil. When hot, add garlic and crushed red pepper. Sauté and mix for 1 minute. Press Cancel.

Add beans, bay leaf, and broth. Secure the lid on the pot. Close the pressure-release valve. Select Soup. When cooking is complete, use the manual release to depressurize.

If desired, you can mash some of the beans for a thicker consistency. Mix in kale and cheese. Divide soup among bowls. If desired, serve with toasted bread.

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