Warming White Beans and Greens Soup

There’s nothing better than a nice, hearty soup in the dead of winter. This recipe from Vegan Pressure Cooking is packed with flavor and nutrients and comes together in just under 20 minutes!


Packed with leafy greens and beans, this soup is a nutrient-dense meal. It’s lightly seasoned so that you can play with flavors you love by stirring them in after tasting. During a recent cooking class my students opted for balsamic vinegar and ground black pepper to bring out the sweet and spicy in the soup, and it was terrific. For something zestier, add chili powder or chipotle powder while cooking and stir in hot sauce before serving. I serve this soup over cooked quinoa to make this a filling dinner entrée.


1 1⁄2 cups (300 g) dried cannellini beans, soaked for 12 hours or overnight
1 tablespoon (15 ml) vegetable oil (optional)
4 large cloves garlic, minced
2 cups (320 g) diced carrots
1 cup (160 g) diced onion
1 cup (120 g) diced celery
2 cups (140 g) sliced cremini, shiitake, maitake, or baby bella mushrooms
1 bay leaf
2 tablespoons (3 g) dried herbes de Provence
1⁄2 teaspoon freshly ground black pepper, plus more for serving
1 teaspoon red pepper flakes
5 cups (1.2 L ml) vegetable broth
2 cups (470 ml) water
1⁄4 cup (64 g) tomato paste
8 cups (400 g) loosely packed greens
Juice of 1 large lemon (about
3 tablespoons, or 45 ml)
1 to 1 1⁄2 teaspoons salt (optional)


Rinse and the drain beans.

In an uncovered pressure cooker, heat the oil on medium-high. Add the garlic, carrots, onion, and celery and sauté for 3 minutes. Add the mushrooms and seasonings and sauté for another 3 to 5 minutes. Add the vegetable broth, water, and tomato paste. Mix well. Add the beans and greens. Stir to combine.

Cover and bring to pressure. Cook at high pressure for 6 to 8 minutes. Allow for a natural release.

Remove the lid, stir in the lemon juice and taste before adding salt. Remove the bay leaf before serving. Serve with freshly ground black pepper.

Yield: 6 servings

Recipe Note
Baby spinach, kale, bok choy, arugula, collard greens, and Swiss chard are all excellent greens in this soup; try a combo of three or four.

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