• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Vegan Tuscan White Bean Soup in the Instant Pot

January 25, 2020 By Susan Voisin 39 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Pin Recipe Share on Facebook

Farro, an ancient grain similar to barley, adds texture and creaminess to this vegan version of Tuscan white bean soup with carrots and kale. Use Alubia Blanca or any small white beans, such as navy beans.

Vegan Tuscan White Bean Soup in a bowl with bread and in a pot

I’ve had a bag of Alubia Blanca white beans from Rancho Gordo sitting on my “bean shelf” for longer than I care to admit. I was overly optimistic a while back about turning myself from a canned bean user to a dried bean connoisseur and bought a bunch of Rancho Gordo beans, but as it turns out, old habits are hard to break. In order to cook with dried beans, you need to plan ahead to give them time to cook (and perhaps pre-soak), and I’m a last-minute kind of cook. The only times I plan ahead are holidays and (some) blog posts.

But the wonderful thing about Alubia Blanca beans is that they are so tiny that they don’t need to be soaked and they cook in the pressure cooker in about 45 minutes (including time to get to pressure and time to release pressure.) Even a never-plan-ahead cook like me can work with that time frame.

Alubia Blanca white beans spilling from Rancho Gordo bag

Alubia Blanca beans are about the length and width of black-eyed peas but not quite as plump. To me they taste similar to other white beans, such as Great Northern and Navy beans, and they hold their shape and firm texture after cooking.

I’ve been in the mood for a soup with beans and kale, so I decided to make a Tuscan white bean soup with these little beans. Soups with white beans and farro, the ancient grain that’s similar in size and texture to barley, are common in Tuscany, and I looked at a soup called Supper Soup of Sweet Squash, Farro, and Beans in The Italian Country Table by Lynne Rossetto Kasper to get a sense of the flavor profile. Unfortunately, my butternut squash had gone bad, so I wasn’t able to use it this time, but the soup came out beautifully without it–incredibly hearty and filling and loaded with flavor.

Vegan Tuscan White Bean Soup in a black bowl

I used a large bunch of kale and three large carrots and I suggest that that is the minimum amount of vegetables you should use. As written, this is a very bean-heavy soup, the kind that fills you up quickly. So feel free to throw as much kale as you want into it, and add a small butternut or other winter squash, too, if you’d like. Serve it with or over a thick slice of whole grain bread with a squeeze of lemon juice or a sprinkle of lemon zest.

I realize that most people don’t have Alubia Blanca beans, so at the end of the recipe, I’ve added cooking times and instructions  for other white beans. There are also non-Instant Pot instructions for those of you who prefer to make it on the stove.

More Instant Pot Soups

I love using the Instant Pot to make soups that normally would take a while to cook. Here are a few of my favorites. You can find all of my Instant Pot recipes here.

Pasta Fagioli with Cranberry Beans and Kale

Pasta Fagioli with Cranberry Beans and Kale

Lentil Soup with Cardamom and Cumin

Lentil Soup with Coriander and Cumin

Simple Instant Pot Black Bean Soup

Simple Instant Pot Black Bean Soup

5 from 14 votes
Print Pin SaveSaved! Add to Recipe BoxGo to Recipe Box

Vegan Tuscan White Bean Soup in the Instant Pot

Gluten Free
Nut Free
Soy Free
Sugar Free
Farro, the ancient grain similar to barley, adds texture and creaminess to this vegan version of Tuscan white bean soup with carrots and kale. Use Alubia Blanca or any small white beans, such as navy beans.
Prep Time 20 minutes
Cook Time 1 hour
Servings 8
Author Susan Voisin

Ingredients

  • 1 pound alubia blanca or other small white beans, dried
  • 1/2 cup farro (or pearled barley or buckwheat groats, see notes)
  • 6 cups water
  • 1 tablespoon Better Than Bouillon No-Chicken Base or other vegetable bouillon
  • 2 medium onions chopped (about 2 1/2 cups)
  • 3 large carrots diced (about 1 1/2 cups)
  • 3 ribs celery chopped
  • 5 cloves garlic minced or pressed
  • 16 ounces canned diced tomatoes (fire-roasted preferred)
  • 2 sprigs rosemary (or 2 teaspoons, lightly crushed)
  • 1 tablespoon thyme leaves
  • 2 teaspoons dried basil
  • 1/4-1/2 teaspoon black pepper
  • 1/4-1/2 teaspoon red pepper flakes
  • salt to taste
  • 5 cups kale chopped (about 5 ounces without stems)
  • 3-4 tablespoons nutritional yeast
  • 1/4 teaspoon smoked salt or 1/2 tsp. smoked paprika
  • lemon zest or lemon juice to serve
  • sliced French bread to serve

Suggested Tools

  • Instant Pot
Prevent your screen from going dark

Instructions

  • Rinse the beans and remove any debris, such as rocks or twigs, and any broken or discolored beans. Drain them and put them in the Instant Pot or other pressure cooker, along with the farro, bouillon, and 6 cups water. Lock the lid in place, make sure the valve is set on seal, and set the pressure cooking time for 20 minutes. When the time is up, allow the pressure to come down naturally for 15 minutes before releasing manually. Check to make sure the beans are tender or very close to tender. If they aren't cooked all the way through, replace the lid and return the pot to pressure for another 2 or 3 minutes. Quick release the pressure, and check the beans again. Repeat if necessary.
  • While the pressure is coming down, heat a large skillet on the stove and saute the onions, carrots, and celery over medium heat until the onions begin to soften. (Add water by the tablespoon if they start to stick to the pan.) When the onions begin to brown, add the minced garlic and cook for another minute. Remove from the heat and set aside until beans are done.
  • Add the sauteed vegetables to the beans, along with the tomatoes, rosemary, thyme, basil, and both types of pepper. If the soup seems dry, add 1 to 2 cups more water. Add salt to taste. Set the pot on the lowest saute setting for 20 minutes. Cook, stirring often, until the flavors have a chance to blend.
    Tuscan white bean soup being prepared in the Instant Pot
  • A few minutes before serving, remove the rosemary sprigs and add the nutritional yeast, smoked salt or paprika, and kale. Cook until the kale is bright green and wilted. Check the seasoning and add more salt, pepper, and nutritional yeast to taste. Serve with hearty whole grain bread with a sprinkle of lemon zest or squeeze of lemon juice in each bowl.

Non-Pressure Cooker Instructions

  • Start by soaking the beans overnight; this will speed cooking. Place in a large pot and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the farro and additional water, if necessary, and cook until beans and farro are tender. The time will vary depending on the beans used.
  • Follow steps 2-4 above.

Notes

Which bean you use determines the cooking time. Alubia blanca beans take about 20 minutes at high pressure, while these other beans take longer:
Navy beans: 25 to 30 minutes
Cannellini beans: 35 to 40 minutes
If you're using beans with a long cooking time, I suggest dividing the cooking time in half, opening the pot halfway through and adding the farro then so it doesn't overcook. Then return the pot to pressure for the remainder of the cooking time and use a natural release.
For Gluten-Free:
Instead of farro, use buckwheat groats or oat groats. Oat groats cook in about the same amount of time as farro, so follow the recipe directions. Buckwheat takes less time, so don't add them with the beans. Instead, add the buckwheat groats to the pot along with the tomatoes and vegetables and make sure there is extra water to allow them to expand.
Nutrition Facts
Vegan Tuscan White Bean Soup in the Instant Pot
Amount Per Serving (1 bowl)
Calories 286 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 420mg18%
Carbohydrates 53g18%
Fiber 14g58%
Sugar 6g7%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Main Course, Soup
Cuisine Italian, Mediterranean
Keyword bean soup, instant pot, pressure cooker, Tuscan
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Pin This Recipe Share by Email

Please pin and share:

Vegan Tuscan White Bean Soup: Use your Instant Pot or stove to make this hearty bean, farro, and kale soup.#vegan #soup #instantpot

Filed Under: Instant Pot and Pressure Cooker, Soups Tagged With: Gluten-free, Greens, Nut-Free, Soy-free

Get NewsBites!

Sign up for our newsletter to receive new recipes & tips by email!

Privacy Policy
Previous Post: « Vegan Butternut Squash Curry
Next Post: MamaSezz Plant-Based Meals: A Review »

Reader Interactions

Comments

  1. Shirl Lundstrom

    January 25, 2020 at 12:11 pm

    This sounds delicious! I have a slow cooker pot of farro and winter vegetable soup cooking right now. Love my discover of farro! Will try this recipe next weekend. Thank you.

    Reply
  2. Maria

    January 25, 2020 at 5:05 pm

    This looks really good, Susan–I might have to make a gluten free stove top version–maybe with millet. 🙂

    Reply
  3. Richard

    January 25, 2020 at 11:45 pm

    This is hands down one of the very best vegan soups that I’ve made. It just happens that I had the Alubia Blanca beans from a recent Rancho Gordo order, and when I saw them in this recipe, I couldn’t wait to try them. I had also never cooked with farro, and I’m loving it in this soup. This goes in the regular soup rotation. Thank you Susan!

    Reply
  4. Elaine

    January 26, 2020 at 12:24 pm

    Would oat groats be a good substitute for farro? I have a big bag of them to use.

    Reply
    • Susan Voisin

      January 26, 2020 at 12:29 pm

      Yes, oat groats pressure cook in about the same time as small white beans, so they should work just fine.

      Reply
  5. Susan

    January 26, 2020 at 4:55 pm

    hi Susan! This is yet another GREAT recipe from you! Thank you! I know I will be making this again. I am still learning how to use my Instant Pot and your instructions were perfect. I so appreciate your recipes!

    Reply
  6. Kathleen

    January 27, 2020 at 3:33 pm

    I just got an instant pot and can’t wait to make this. I hate the taste of farro and don’t eat barley or groats so will just add a little extra beans.

    Reply
    • Carolyn Blakeney

      February 25, 2020 at 10:50 am

      Kathleen- maybe wheat berries would work, if you don’t mind the taste of regular wheat. They just might need to be added a little earlier than farro.

      Reply
  7. KerryO

    January 27, 2020 at 6:04 pm

    Made this last night. It was absolutely beyond delicious! The only change I made was to omit the smoked paprika/salt, as we don’t enjoy smoked flavoring. Used dried Great Northern beans and ran Instant Pot for 30 minutes, perfect. Oh! And I added frozen (thawed) spinach in place of the kale, because I had it on hand. Thank you for a new family “keeper” recipe!

    Reply
  8. Kate

    January 28, 2020 at 2:44 pm

    Susan, could quinoa be used in place of the farro, to make this GF?

    Reply
  9. Maureen D

    January 28, 2020 at 5:18 pm

    Extremely delicious! My husband and I thoroughly enjoyed every bite. Will definitely be making this again—another great recipe. Thanks, Susan!

    Reply
    • Susan Voisin

      January 28, 2020 at 6:15 pm

      Sure. I’d just add it to the beans along with the vegetables.

      Reply
  10. Paco

    January 28, 2020 at 6:30 pm

    I’m always inspired to cook when a new recipe lands in my inbox from FFV. I bought 5 oz. of baby kale on the way home. Everything melded together to warm & hearty goodness for dinner.

    Reply
  11. Marie Townsend

    January 28, 2020 at 8:57 pm

    Loved the soup Susan. I made it today and I know it will taste even better tomorrow. My non vegan husband enjoyed it too.

    Reply
  12. Carly

    February 1, 2020 at 10:39 am

    Hey,

    Would you change anything if using canned beans?

    Thanks

    Reply
    • Susan Voisin

      February 2, 2020 at 10:00 am

      Yes, you can cook the farro on its own in about 2 cups of water. Then add that and 3 cans of beans to the vegetables, with additional water and the bouillon and seasonings.

      Reply
  13. Jones

    February 2, 2020 at 8:01 am

    This seems a great recipe. Thank you so much for all you do. It really means a lot and has helped me make delicious and nutritious dishes and share with family and friends.
    One question I have about this recipe is about vegetable bouillon. If you don’t have it, can you substitute with something else?
    Thanks again for all your work.

    Reply
    • Susan Voisin

      February 2, 2020 at 10:02 am

      Thanks for your kind words! Instead of bouillon, you can use vegetable broth for part of the water or you can leave it out and add some onion powder and garlic power and salt.

      Reply
  14. Sue

    February 5, 2020 at 9:45 am

    Delicious! Thank you Susan.

    Reply
  15. Kensington Cooker

    February 11, 2020 at 11:04 am

    Just to let everyone know, I made this in the slow cooker and it came out very well. I used seven cups of vegetable broth that I heated up to hot (not boiling) and added to the other ingredients ( except the kale, nutritional yeast, and lemon juice.) Cooked it for about seven hours on low, then added the kale for about thirty minutes more. Nutritional yeast and lemon I stirred in at the end. Tasty vegan soul food.

    Reply
    • Susan Voisin

      February 11, 2020 at 11:12 am

      Thanks for testing it and reporting the slow cooker directions. I’m so glad you enjoyed it!

      Reply
  16. Alex Silverbook

    February 25, 2020 at 12:01 pm

    What would be the steps if I don’t have an instant pot?
    Thank you kindly!

    Reply
    • Susan Voisin

      February 25, 2020 at 12:37 pm

      In the recipe, look for the section that says “Non-pressure cooker instructions.”

      Reply
  17. Nichole

    March 23, 2020 at 7:47 pm

    Thanks for posting this delicious iron-rich dish!
    I had amaranth instead of Farro and used sprouted red kidney beans.
    Just like your other soups, this one has interesting healthy
    characteristics… plant based iron foods (non-heme), so we need almost
    twice as much as recommended daily for heme (https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/).

    Reply
  18. Adrianne

    May 26, 2020 at 4:40 pm

    I’ve made this recipe twice so far. I’m not vegan, I was just looking for a way to make bean soup from dried beans in my Instant Pot.
    So the first time, I made it with chicken base and added a 1/2 stick of butter.
    The second time, I made it with vegetable base and added a 1/4 cup of coconut oil.
    In both cases, I omitted the farro, tomatoes, rosemary, kale and nutritional yeast. Primarily because I did not have those ingredients, or I didn’t see the need for them.
    Both times, the soup came out absolutely delicious anyhow.
    I think that the herbs, along with the bouillon, are part of the magic. The second time, I added dill to the thyme and basil, and created another winner. Thanks.

    Reply
  19. Janet

    August 31, 2020 at 5:29 pm

    I had all of the ingredients on hand, so I decided to give this a go, and I’m so glad I did. This soup is awesome. I tasted before adding the nutritional yeast, and it was delicous. I reluctanltly added the yeast, but I wanted to stay true to the recipe. I can’t explain the taste, but I can say it was delicous. This was so tasty and nutritious, I will definitely be making on a regular basis.

    Reply
  20. Reawri

    September 6, 2020 at 10:58 pm

    This looks so delicious – it’s making me want to pull out my Instant Pot right now! thanks for sharing!

    Reply
  21. Sebastian Little

    November 24, 2020 at 9:01 pm

    Wow this was such a great warming stew. I’ll make this again and again. Thanks for sharing

    Reply
  22. Jodi

    February 19, 2021 at 6:20 am

    Can you freeze the leftovers?

    Reply
    • Susan Voisin

      February 19, 2021 at 9:36 am

      Yes, I think they’d freeze just fine.

      Reply
  23. Natalie

    May 12, 2021 at 9:31 am

    This was amazing. For those wanting to make this, deeeefinitely use dried beans, and especially the Alubia Blanca if you have them or have been wanting to order them. Cooking the dry beans really makes this soup creamy and luscious. This is fantastic comfort food while being super healthy, and there’s JUST enough farro that you really get that texture you need to keep it from being too much “mush” without taking away from the beans being the highlight of the dish. It can stand on its own but especially good with homemade bread to clean the bowl with and sop up every last drop. A++, will have a hard time using my remaining Alubia Blancas for other ideas when this is so darn good!

    I really wish you enjoyed working with dry beans more and more Rancho Gordo beans because both this dish and your cranberry bean pasta fagioli are absolutely fantastic and you really let the beans shine. I have shared both recipes with SO many Rancho Gordo fans, vegan or not, and everyone loves them! I hope to make your sausage beans and grits soon modified to use some RG cassoulet beans in the meantime…

    Reply
  24. Stephanie

    November 21, 2021 at 10:12 pm

    I have to say this tastes amazing. Like another commentor, mine was bean soup as my local grocery store doesn’t sell farro or buckwheat groats and I wasn’t sure how long to cook it with millet, quinoa, or wild rice so I just went with the beans and kale and it was delicious. I am trying to eat healthier and use my instant pot more but am finding recipes for me that just don’t taste good so I am so glad to of found this site and will be trying more recipes. Thank you again and I will be sending this recipe to family and friends and hope they enjoy it as much as I did, minus the grains.

    Reply
  25. Alison

    November 27, 2021 at 11:23 am

    I’m planning on making this today, is the thyme used fresh or dried?

    Reply
    • Susan Voisin

      November 27, 2021 at 3:14 pm

      I used dried thyme. If you need to use fresh, double or triple the amount.

      Reply
  26. Marilyn

    January 2, 2022 at 1:13 pm

    Is the nutritional yeast necessary in this recipe? It’s not an ingredient I’m familiar with. Will the recipe turn out good without it?

    Reply
    • Susan Voisin

      January 2, 2022 at 6:20 pm

      It will turn out fine without it, just not quite as flavorful.

      Reply
  27. Robyn

    May 8, 2022 at 10:07 pm

    Fantastic recipe! A few changes by using canned pinto beans, spinach and barley otherwise followed the recipe.

    So delicious and worked great on the stove.

    Reply
  28. Rosalie

    December 3, 2022 at 7:15 pm

    We are in process of making it now. what happened to the farro?

    Reply
    • Susan Voisin

      December 3, 2022 at 8:05 pm

      The farro is added in step 1.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

Fall Favorites

Pasta Fagioli with Cranberry Beans and Kale

Pasta Fagioli with Cranberry Beans and Kale

Vegan Pumpkin Bread Pudding

Vegan Pumpkin Bread Pudding

Spaghetti Squash Pesto Lasagna

Spaghetti Squash Pesto Lasagna

Lentil Soup with Coriander and Cumin from FatFree Vegan Kitchen

Lentil Soup with Coriander and Cumin

See More Fall Favorites

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2023 · Susan Voisin · Privacy Policy· Log in