White Bean Soup {Ninja Foodi + Instant Pot Options}

This White Bean Soup is simple, hearty and ready in under an hour.

White Bean Soup {Ninja Foodi + Instant Pot Options}

This slightly spicy vegetarian White Bean Soup recipe is simple, hearty and ready in under an hour, making it the perfect weeknight meal. {WW 4 points, Vegan, Vegetarian, Gluten Free}

Course Main, Main Course, Soup

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings

Calories 218kcal

Author Ginny

Ingredients

Orzo:

½ cup Orzo uncooked
½ tbsp Extra Virgin Olive Oil

Soup:

3 tbsp Extra Virgin Olive Oil divided
1 Sweet Onion chopped
1 Individual Stalk of Celery thinly sliced
4 cloves Garlic minced
1 tsp Crushed Red Pepper
2 tsp Dried Italian Seasoning
3 cups Pre-washed Kale de-stemmed and roughly chopped
32 oz Vegetable Broth
2 can Cans White Beans 15 oz, drained and rinsed
2 Bay Leaves
Juice of 1 Large Lemon Fresh Squeezed, about 4 tbsp.
Salt and Pepper to taste
2 tbsp Fresh Parsley chopped

Instructions

Prepare orzo to al dente in a medium sauce pan according to package directions. Drain. Pour into a separate bowl and mix in 1/2 tbsp of olive oil. Set aside.
In a large pot, heat 2 tbsp olive oil over medium high heat. Add onion and celery. Season lightly with salt. Sauté until the onion becomes translucent.
Reduce to medium heat, then add 1 tbsp. olive oil, garlic, crushed red pepper, Italian seasoning, kale, and sauté for additional two minutes.
Add vegetable broth, white beans and bay leaves, season with salt and pepper. Stir. Cover. Cook for 25 minutes, stirring occasionally.
Add orzo to soup. Then stir in lemon juice, parsley and salt and pepper. Cook additional two minutes. Remove bay leaves before serving.

Video

Notes

Optional: Serve with sliced Italian or French bread.

Swap out the kale for fresh spinach if you have it on hand.

Adjust the heat by adding extra crushed red pepper flakes. You won't need a lot, just add a little bit at a time.

If you don't like spicy food, simply leave out the red pepper flakes completely.

Meal prep this soup and put it in the refrigerator for lunches for about four days ahead of time.

Freezer Instructions - I like to freeze this soup in freezer safe bags laying on their side in the freezer. Take out the night before and heat in the microwave or on the stovetop.

Ninja Foodi and Instant Pot Directions | Add your dry Orzo and all other ingredients but the Kale into the pressure cooker. Add 5 cups vegetable broth. Stir and place the lid on the pressure cooker with the valve set to sealing.

Pressure cook 10 minutes on high pressure. When the time is up quick release, and stir in chopped kale. Stir and let it wilt for a few minutes. Then stir and serve.

Nutrition