White Bean Potato Soup with Kale & Rosemary – INSTANT POT
Here is another favorite INSTANT POT SOUP RECIPE that we love in our family. I started making this white bean potato soup with rosemary & kale soup last year while on a reset diet. I make it all the time now, even during the summer. Kris Carr is one of my favorite mentors and a version of this recipe was used in her ‘Crazy Sexy You’ program. I have adapted the recipe a bit and made it available to make using my favorite appliance, the INSTANT POT.
This recipe is so easy to make, and so good for you! With a savory flavor, a lightly creamy texture, this soup will not disappoint!
Two Instant Pots?
I love this pot so much, that I have two of them. Yep, TWO. There are many situations that I use both of them for the same meal: one for a steamed veggie, and one for the main dish. In this case, I triple the recipe and split it between two pots. This will give me several other ‘on the spot’ dinners, for the nights I don’t want to cook!
If you don’t have an Instant Pot, I do recommend you invest a little money and get one. However, this recipe can easily be made using a regular pot on the stove top.
The hardest part of this white bean potato soup is chopping the vegetables. (That is if you are doing it the HARD WAY). I’m telling ya, CHOP THE VEGETABLES THE EASY WAY using this little gadget.
One of my favorite kitchen gadgets is this veggie chopper. I use it all the time for cutting up vegetables when I make soups, and salads. It saves so much time and saves your fingers! I tend to cut my fingers a lot when I am chopping up veggies. Especially when they are small pieces. This little gadget works like a charm! I have gone through several different kinds of choppers like this, but this one seems to be a good one. It has very high ratings on Amazon and I have been very pleased with it.
See how easy it is to use!
Back to the white bean potato soup recipe!
I am going to give you the recipe for a small 4 serving batch, however, I always triple the recipe and freeze for later.
So if you want more than 4 servings, I recommend at least doubling it!
Soup Ingredients
- 1 TB olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped carrots (about 2 carrots)
- 1 TB fresh rosemary, chopped
- 3 white potatoes, peeled and cut into cubes
- 1 can (15 oz.) white beans , drained and rinsed – or 1 3/4 cup precooked beans
- 2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 4 cups vegetable or chicken broth (4 tsp vegetable or chicken bouillon paste can also be used with 4 cups water)
- 1 cup water
- 2 bay leaves
- 4 kale leaves, washed and stems removed. Chop into bite size pieces.
- 1 tsp apple cider vinegar
Instructions
Chop up vegetables
Set the Instant Pot to “SAUTE”
Store the lids in a zip bag in the clean pot.
I like this 3 ring, multi-color set.
Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).
Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.
Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.
Turn the Instant Pot off, and set on “SOUP”
Adjust the time down to only 3 minutes. (It will take about 12 minutes to come up to pressure). So the total time is around 15 minutes.
Not bad for a healthy bowl of soup, don’t ya think?
While you are waiting for the soup to cook, cut up the kale.
*****Save your kale stems for juicing, or compost if you are into that kind of thing.
When the timer goes off, flip the pressure valve for a “QUICK RELEASE”
Once the pressure is release, remove the bay leaves.
To create a more creamy texture: use an immersion blender or blender to puree the soup until it is the texture you like.
Leave some of the potato and carrots chunky.
If you don’t have an immersion blender, carefully transfer half of the soup to a blender. (Only fill half way full). Blend until smooth. Return this mixture to the pot and stir.
Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup.
No need to turn it back up to pressure!
Taste the soup and add more salt and pepper if needed.
There you have it!
Ladle soup in a bowl and if you do bread, ENJOY with a slice of your favorite baguette!
storage tips
Leftover soup will keep for up to 6 days in the fridge, or frozen for up to 2 months.
Like I mentioned before, I triple the recipe. This is where having TWO INSTANT POTS, comes in real handy!!!!!
White Bean Potato Soup with Kale & Rosemary – INSTANT POT
This recipe is so easy to make, and so good for you! With a savory flavor, a lightly creamy texture, this soup will not disappoint! Recipe adapted so you can make it quickly in the Instant Pot or on the stove top.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
- Yield4 Servings
Ingredients
- 1 TB olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped carrots (about 2 carrots)
- 1 TB fresh rosemary, chopped
- 3 white potatoes, peeled and cut into cubes
- 1 can (15 oz.) white beans , drained and rinsed – or 1 3/4 cup precooked beans
- 2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 4 cups vegetable or chicken broth (4 tsp vegetable or chicken bouillon paste can also be used with 4 cups water)
- 1 cup water
- 2 bay leaves
- 4 kale leaves, washed and stems removed. Chop into bite size pieces.
- 1 tsp apple cider vinegar
INSTUCTIONS
Set the Instant Pot to “SAUTE”
Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).
Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.
Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.
Turn the Instant Pot off, and set on “SOUP
Adjust down to only 3 minutes. (It will take about 12 minutes to come up to pressure). So the total time is around 15 minutes.
Not bad for a healthy bowl of soup, don’t ya think?
While you are waiting for the soup to cook, cut up the kale.
Save your kale stems for juicing, or compost if you are into that kind of thing.
When the timer goes off, flip the pressure valve for a “QUICK RELEASE”
Once the pressure is release, remove the bay leaves.
To create a more creamy texture: using an immersion blender to puree the soup until it is the texture you like. Leave some of the potato and carrot chunky.
If you don’t have an immersion blender, carefully transfer half of the soup to a blender. (Only fill half way full). Blend until smooth. Return this mixture to the pot and stir.
Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup. No need to turn it back up to pressure!
Taste the soup and add more salt and pepper if needed.
There you have it!
Ladle soup in a bowl and ENJOY!
Jan Howell
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Jan Howell
Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.
