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Instant Pot Veggie and White Bean Soup

Day-old bread helps thicken this comforting Tuscan-inspired vegetable soup that gets loads of flavor from just a bit of smoky bacon.

Serves 6
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
194 calories per serving


> 1 tbsp olive oil
> 2 slices bacon, finely chopped
> 1 cup diced onion
> 2 stalks celery, chopped
> 3 cloves garlic, minced
> 4 cups low-sodium vegetable broth
> 1/2 (16 oz) bag frozen peas and carrots
> 1 (15.5 oz) can low-sodium cannellini beans
> 2 medium zucchini, diced
> 3 cups cubed whole wheat French or Italian bread, crusts removed
> 1/2 cup finely grated Parmesan


Using the sauté function on an Instant Pot or multi-cooker, heat the oil. Add the bacon and cook 5 min., until browned, stirring occasionally.
Add the onion and celery and cook 5–6 min., until vegetables begin to soften, stirring often. Stir in the garlic and cook 30 sec. Turn off sauté function.
To Instant Pot, add the vegetable broth, frozen peas and carrots, beans, zucchini, and bread cubes, scraping up any browned bits. Season with salt and pepper.
Seal and set to high pressure. Cook 5 min. Let naturally release 5 min. Stir to combine. Garnish with the Parmesan to serve.

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