Creamy White Bean Spinach Soup-InstantPot-Vegan

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CREAMY WHITE BEAN SPINACH SOUP makes a nourishing and comforting meal full of delicate flavors and refreshing taste. You will enjoy this plant based protein rich soup loaded with super greens. This vegan, gluten free soup will surely hit all the right spots on your wholesome food quest. This recipe is so creamy and hearty that everyone will enjoy eating it !

You will love that this Creamy White Bean Spinach Soup recipe feels soo filling and nourishing. With little efforts, you can have a simmering pot of this beautiful, healthy soup wafting the aroma filling your home. Even better if you are using InstantPot or pressure cooker. The longer this soup simmers,  the better the flavors come together.  Speaking of flavors, they are earthy, subtle and soothing. Perfect to elevate the mood on those dreary, cold and gloomy days.

This beautiful Creamy White Bean Spinach Soup has everything in it to make it a wholesome meal. It is high in protein, high in flavor. It has superbly creamy and velvety texture without actually adding any cream in it. It’s nourishing, guilt free goodness, a perfect recipe worth repeating !

White Bean and Spinach Soup-InstantPot-ProfusionCurry
Calendar turns to September and my meal planning focus turns to chili and soups. I like to keep the good stash of soup recipes and necessary ingredients ready so we can have weekly supply of healthy meals ready. Most of the chilis and soups freeze well too. So I prefer to make a big batch and use it when the non cooking mood kicks in. Frozen meals make great lunch options too. 

I use  word “creamy” kind of loosely in the title. I used the creamy texture of the beans to thicken the soup.  It’s my favorite trick to add richness without actually adding any extra calories or ingredients. I puree about 1/4 of the soup and toss it back in. That way you also get different textures in each spoon. Beans, pureed beans, veggies -an amalgamation of all that  good stuff

White Bean and Spinach Soup-InstantPot-ProfusionCurry
InstantPot is perfect for making all sorts of chili and bean recipes. It is great for throwing everything in and locking in as much flavor as possible.  The pressure cooking part of it works perfect for stews, chilis and curries. It infuses flavors perfectly. And you don’t have to watch over while it’s doing its cooking ! A Major plus !! And it cuts down on clean up and is so easy! if you can tell, it currently is my most favorite kitchen gadget.

The base in this Creamy White Bean Spinach Soup is really simple (onions, carrots, celery, garlic, herbs, chili) with a focus on the earthiness of the beans. Baby spinach is added for a touch of green at the end, and lemon brightens everything up with the lovely lingering taste. 

Ingredients:
2 cups dry navy beans
6 cups low sodium vegetable stock or water
2 cups packed chopped baby spinach
1 tablespoon oil
1 medium yellow onion, diced
1 cup carrots, diced
1 cup celery diced
3 cloves garlic, minced
1 sprig fresh rosemary, minced
2 tablespoons fresh lemon juice
1 tsp All purpose seasoning ( I like Trader Joe’s 21 seasoning salute)
Sea salt & ground black pepper, chili flakes  to taste


Instructions:
Wash and rinse the beans well under running water. Put InstantPot on sauté mode.  When it feels warm, add oil. Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes.
 
 
To the pot, add the garlic, all purpose seasoning, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock or water to the pot and stir once more. Cancel sauté mode.  Close the lid. Select Bean mode and let InstantPot do it’s magic!
 
Once it beeps, when done, wait for 10 mins on keep warm timer and then release the pressure.  Open the lid. Ladle 1/4 of the soup into an upright blender. Let it cool down before you blend.  Add some of the lemon juice to the blender as well. Carefully blend1/4 portion of the soup into smooth puree. Pour this liquified portion back into the pot. Season the soup with salt and pepper.


 
Put the Instant Pot back on Sauté mode. Add the baby spinach to the pot and let the soup come to a boil. Once the spinach is slightly wilted and bright green, Cancel sauté. Your yummy Creamy White Bean Spinach Soup is ready ! Drizzle lemon juice and chili flakes , adjust salt and pepper, if needed. Enjoy this creamy warm bowlful goodness!!

White Bean and Spinach Soup-InstantPot-ProfusionCurry
 
If you are making it on stove top in stockpot, use canned cooked beans to save cooking time. All other instructions are the same except the InstantPot reference. Follow steps to sauté and blending the 1/4 soup for thicker broth. Let the soup simmer for 12-15 minutes on medium low heat. Drizzle lemon juice and chili flakes, adjust salt and pepper, if needed. Your yummy Creamy White Bean Spinach Soup is ready. Enjoy this creamy warm bowlful goodness !!

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Soup-White Bean and Spinach-InstantPot-ProfusionCurry

Creamy White Bean and Spinach Soup-InstantPot-Vegan

CREAMY WHITE BEAN AND SPINACH SOUP makes a delicious meal full of delicate flavors and refreshing taste. You will love this plant based protein rich soup loaded with super greens.

Course Main Course
Cuisine American
Keyword Creamy White Bean Soup, Hearty Tuscan White Bean Soup
Prep Time 10 minutes
Cook Time 30 minutes
Pressure Build Time 10 minutes
Total Time 40 minutes
Author Prajakta @ ProfusionCurry

Ingredients

  • 2 cups dry navy beans
  • 6 cups vegetable stock or water
  • 2 cups packed chopped baby spinach
  • 1 tablespoon oil
  • 1 medium yellow onion small dice
  • 1 cup carrots small dice
  • 1 cup celery small dice
  • 3 cloves garlic minced
  • 1 sprig fresh rosemary minced
  • 2 tablespoons fresh lemon juice
  • sea salt , ground black pepper and chili flakes to taste
  • 1 tsp All Purpose Seasoning I like Trader Joe's 21 seasoning salute

Instructions

  1. Wash and rinse the beans well under running water. Put InstantPot on sauté mode. When it feels warm, add oil. Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes.
  2. To the pot, add the garlic, all purpose seasoning, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock or water to the pot and stir once more. Cancel sauté mode. Close the lid. Select Bean mode and let InstantPot do it's magic !

  3. Once it beeps, when done, wait for 10 mins on keep warm timer and then release the pressure. Open the lid. Ladle 1/4 of the soup into an upright blender. Let it cool down before you blend. Add some of the lemon juice to the blender as well. Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquified. Pour this liquified portion back into the pot. Season the soup with salt and pepper.

  4. Put the Instant Pot back on Sauté mode. Add the baby spinach to the pot and let the soup come to a boil. Once the spinach is slightly wilted and bright green. Drizzle lemon juice and chili flakes , adjust salt and pepper, if needed. Cancel sauté. Your yummy soup is ready. Enjoy this creamy warm goodness bowlful !

If Making The Soup on Stove-top

  1. If you are making it on stove top in stockpot, use canned cooked beans to save cooking time. All other instructions are the same except the InstantPot reference. Follow steps to sauté and blending the 1/4 soup for thicker broth. Let the soup simmer for 12-15 minutes on medium low heat. Drizzle lemon juice and chili flakes , adjust salt and pepper, if needed. Your yummy soup is ready. Enjoy this creamy warm goodness bowlful !

Recipe Notes

Notes

* To make this soup Oil Free , simply skip the oil sautéing part and use 1 tbsp. of extra oil instead.

* The BEAN setting is automatic setting on InstantPot. It is 30 minutes on high pressure. You have to factor in amount it takes the instantpot to come to pressure. So overall, from start to finish, this recipe gets done in an hour.

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White Bean and Spinach Soup-InstantPot-ProfusionCurry

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8 thoughts on “Creamy White Bean Spinach Soup-InstantPot-Vegan”

  1. This is perfect for the cold weather that’s creeping in! Thank you. A hot bowl of soup is good for the soul ?.

    Reply
  2. How long on bean mode? I’ve never used it, is it already a specific time setting? Thank you. I need to make this, in Colorado Springs we had a winter storm blow through. This will be perfect to warm my soul.

    Reply
    • Christina,
      Bean mode is automatic setting on InstantPot. Once it comes to pressure, it takes about 20-25 minutes to cook beans. Hope the soup makes it comforting. stay warm and safe. We have blizzard warning and 12″ snow too. Too early this year

      Reply
  3. Followed recipe and it took way longer than the 30 mins on bean/chili mode. I did 2 bean modes and then another 15 mins on high pressure to get the beans cooked al dente. Didn’t do the part where you put it in the food processor either because it was already thick enough by this point.

    Reply
    • Sorry to hear that I didn’t cook well on BEAN mode. That is the recommended mode by IP and it works petfectly for me every time. Navy beans aren’t that hard beans so I am surprised to hear that it needed two settings

      Reply
    • If using soaked beans, Manual or Presure cook High setting for 20 minutes. If using un soaked beans it will be 40-50 minutes

      Reply

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