Who doesn’t like a warm, comforting bowl of rich and brothy soup to make all of our troubles go away? I used to make soups on the regular during most of the winter, but since it’s still pretty chilly where I live, I wanted to share one of my favorite recipes with you. This simple and budget-friendly pantry meal not only keeps your belly full for hours, but all of the vegetables in this soup are immune-boosting and nutrient rich. Eat up friends and save some leftovers for tomorrow, it’s even better the next day!
Here are some staples I always keep in my pantry if I’m either too lazy to go grocery shopping or if I’m doing a refrigerator clean-out:
- Beans.…lots of beans. We keep black, lentils (of almost every variety), kidney, pinto, cannellini, garbanzo, and black-eyed peas. I’ll buy them from the bulk section and store them into glass containers.
- Grains. Quinoa, buckwheat, farro, barley, oats*, brown rice, aborio rice, and black rice.
- Canned/ Boxed Goods. I love to stock up with cans of refried beans to make a quick burrito or for tacos, cans of artichoke hearts and hearts of palm, and cans of tomato sauce. I try to buy BPA free cans when possible but mostly find boxed items like boxed tomatoes.
- Vegetable Stock. Okay I know I could make my own homemade and I have made lots of it, but when I’m in a pinch to make food, I’ll opt for the boxed veggie stock. Try to find ones with the least amount of ingredients and no oil . Low sodium is best!
- Asian Ingredients. I love to cook a lot of International cuisines in the casa so I will stock up on some Asian favorites like soy sauce, rice vinegar, nori paper, dulse flakes, and rice paper.
- Nuts and Seeds. These are essentials in our home for sure. We use lots of almonds, cashews (to make sauces), walnuts, pine nuts, sesame seeds, pumpkin seeds, hemp seeds, tahini, chia seeds, and flax seeds.
- Nooch. This prize winner gets its own category. If you are new to the plant based world, nooch or nutritional yeast is a must in your kitchen. This staple is fortified with B12 and is used to make the best cheese sauces, sour creams, parmesan cheeses, or just sprinkled onto pastas and salads.
Homemade White Tuscan Bean and Kale Soup
This heartwarming Instant Pot soup is guaranteed to give you all the feels. It’s loaded with fiber-rich beans, nutrient-packed veggies, and it’s a total pantry staple meal! Happy Eating!!
- Prep Time: Overnight
- Cook Time: 1 hour
- Total Time: 29 minute
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Instant Pot
Ingredients
2 cups dried white beans, soaked overnight
1 medium onion, small dice
3 carrots, sliced into coins
2 celery stalks, diced
3 garlic cloves, minced
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp smoked paprika
1 Tbsp tomato paste
1 28oz box San Marzano tomatoes, crushed
1 box reduced sodium vegetable stock
2 cups water
1 Tbsp Better than Bullion No Chicken Base
Sea salt and cracked black pepper to season
1 bag organic shredded kale
Parsley for garnish
Instructions
After soaking your beans overnight, place the beans and enough water to fill 2 inches past into an Instant Pot. Turn on Manual for 45 minutes and let it naturally steam.
Remove the beans and reserve any cooking liquid. Turn the Instant Pot onto sauté and add the onions, carrots, celery, and garlic. Cook until the veggies soften up, about 5-7 minutes. Keep stirring and add a splash of water or stock to keep the veggies from sticking. Add in the spices and tomato paste. Stir until the tomato paste is distributed on all the veggies. Add in the crushed tomatoes, stock, water, bullion, and any extra bean liquid. Stir and add in the beans. Turn off the sauté function, place the lid on the Instant Pot, and set it to manual for 15 minutes. Let the soup naturally release and add in any last minute seasonings and the bag of kale. Stir and serve. Garnish with parsley.
Keywords: Vegan, Plant based, Comfort, Soup
Who doesn’t like a warm, comforting bowl of rich and brothy soup to make all of our troubles go away? I used to make soups on the regular during most of the winter, but since it’s still pretty chilly where I live, I wanted to share one of my favorite recipes with you. This simple and budget-friendly pantry meal not only keeps your belly full for hours, but all of the vegetables in this soup are immune-boosting and nutrient rich. Eat up friends and save some leftovers for tomorrow, it’s even better the next day!
Here are some staples I always keep in my pantry if I’m either too lazy to go grocery shopping or if I’m doing a refrigerator clean-out:
- Beans.…lots of beans. We keep black, lentils (of almost every variety), kidney, pinto, cannellini, garbanzo, and black-eyed peas. I’ll buy them from the bulk section and store them into glass containers.
- Grains. Quinoa, buckwheat, farro, barley, oats*, brown rice, aborio rice, and black rice.
- Canned/ Boxed Goods. I love to stock up with cans of refried beans to make a quick burrito or for tacos, cans of artichoke hearts and hearts of palm, and cans of tomato sauce. I try to buy BPA free cans when possible but mostly find boxed items like boxed tomatoes.
- Vegetable Stock. Okay I know I could make my own homemade and I have made lots of it, but when I’m in a pinch to make food, I’ll opt for the boxed veggie stock. Try to find ones with the least amount of ingredients and no oil . Low sodium is best!
- Asian Ingredients. I love to cook a lot of International cuisines in the casa so I will stock up on some Asian favorites like soy sauce, rice vinegar, nori paper, dulse flakes, and rice paper.
- Nuts and Seeds. These are essentials in our home for sure. We use lots of almonds, cashews (to make sauces), walnuts, pine nuts, sesame seeds, pumpkin seeds, hemp seeds, tahini, chia seeds, and flax seeds.
- Nooch. This prize winner gets its own category. If you are new to the plant based world, nooch or nutritional yeast is a must in your kitchen. This staple is fortified with B12 and is used to make the best cheese sauces, sour creams, parmesan cheeses, or just sprinkled onto pastas and salads.
Homemade White Tuscan Bean and Kale Soup
This heartwarming Instant Pot soup is guaranteed to give you all the feels. It’s loaded with fiber-rich beans, nutrient-packed veggies, and it’s a total pantry staple meal! Happy Eating!!
- Prep Time: Overnight
- Cook Time: 1 hour
- Total Time: 29 minute
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Instant Pot
Ingredients
2 cups dried white beans, soaked overnight
1 medium onion, small dice
3 carrots, sliced into coins
2 celery stalks, diced
3 garlic cloves, minced
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp smoked paprika
1 Tbsp tomato paste
1 28oz box San Marzano tomatoes, crushed
1 box reduced sodium vegetable stock
2 cups water
1 Tbsp Better than Bullion No Chicken Base
Sea salt and cracked black pepper to season
1 bag organic shredded kale
Parsley for garnish
Instructions
After soaking your beans overnight, place the beans and enough water to fill 2 inches past into an Instant Pot. Turn on Manual for 45 minutes and let it naturally steam.
Remove the beans and reserve any cooking liquid. Turn the Instant Pot onto sauté and add the onions, carrots, celery, and garlic. Cook until the veggies soften up, about 5-7 minutes. Keep stirring and add a splash of water or stock to keep the veggies from sticking. Add in the spices and tomato paste. Stir until the tomato paste is distributed on all the veggies. Add in the crushed tomatoes, stock, water, bullion, and any extra bean liquid. Stir and add in the beans. Turn off the sauté function, place the lid on the Instant Pot, and set it to manual for 15 minutes. Let the soup naturally release and add in any last minute seasonings and the bag of kale. Stir and serve. Garnish with parsley.
Keywords: Vegan, Plant based, Comfort, Soup
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