This Cannellini Bean Soup recipe is a rich and creamy lunch, high protein, vegan, and gluten free. Make this soup on the stove top or your Instant Pot or pressure cooker. A hearty and dairy free lunch that is perfect to meal prep or make ahead!
In a large pot, heat the olive oil on low. Add the onion and garlic and sauté for 5 minutes until veggies begin to soften.
Add the carrots, vegetable stock, canned cannellini beans, herbs de Provence, salt, parsley, and crushed red pepper flakes. Bring to a boil, then reduce heat to low. Simmer for 30 minutes until the veggies become soft.
Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice.
Remove from heat, and pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped parsley for garnish, and serve with a slice of sourdough.
Instant Pot/Pressure Cooker Directions
Set the Instant Pot to Saute Mode, and add the olive oil, onion. and garlic. Sauté for 5 minutes until veggies begin to soften.
Add the carrots, vegetable stock, dried cannellini beans, herbs de Provence, salt, parsley, and crushed red pepper flakes.. Set Instant Pot to Pressure Cook or Manual Mode, and set timer for 40 minutes.
Allow soup to naturally release for 15 minutes, then carefully Quick Release and vent the remaining pressure. Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or parsley for flavor.
Turn off Instant Pot, and pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped parsley for garnish, and serve with a slice of sourdough.
Notes
Dietary Modifications
This recipe is vegan, vegetarian, and dairyfree.
To make glutenfree, ensure all ingredients you are adding (like the beans, spices, and broth) are certified gluten free before adding.