FALL TUSCAN WHITE BEAN SOUP is the perfect hearty and cozy soup for soup season! It is made in about 30 minutes, is vegan, dairy free, gluten free and oil free! I make this recipe in my Instant Pot pressure cooker but it can easily be made on the stove top as well.
This soup has a deliciously creamy broth but doesn’t use any dairy or oil! It gets its smooth and creamy texture from mashing up white cannellini beans into the soup, plus the addition of almond butter which also adds a nutty flavor. The butternut squash gives the soup a hint of sweetness. It is similar to a tuscan white bean soup but with an autumn twist!
Oyster mushrooms replace chicken in this recipe. They have a wonderfully meaty texture! I buy them at my local farmers market, Sprouts or Whole Foods. For a non vegan soup, a protein like shredded chicken or chicken sausage would go well in this recipe. I also throw in some shiitake mushrooms into the soup as well but feel free to sub any kind of mushrooms you can find in your grocery store.
Ingredients for fall tuscan white bean soup
- onion
- bell pepper
- shiitake mushrooms
- oyster mushrooms
- butternut squash
- white cannellini beans
- veggie broth
- Italian soffritto seasoning (Trader Joe’s brand)
- Italian herbs seasoning
- poultry seasoning
- black pepper
- red pepper flakes
- kale
- almond butter
HOW TO MAKE fall tuscan white bean soup
INSTANT POT STEPS-
- Add all ingredients besides kale and almond butter to the Instant Pot and stir. Put on the lid, pressure cook for 8 minutes. Do a full natural release ~20 minutes. Stir in the chopped kale and raw almond butter at the end. Mash up the white beans/ squash with the back of a wooden spoon or a potato masher at the end.
stovetop steps-
- Heat up a large stock pot on the stove. Saute the onion in oil or veg broth til fragrant and transluscent. Add in the bell pepper and cook for a few minutes, then add in the mushrooms and cook for a few more minutes. Add in the remaining ingredients besides kale and almond butter. Simmer for ~20 minutes til the butternut squash is soft. Stir in the kale and almond butter in at the end. Mash up the white beans at the end using a potato masher or wooden spoon.
FALL TUSCAN WHITE BEAN SOUP (Instant Pot)
Equipment
- 1 Electric pressure cooker
Ingredients
- 1 large onion diced
- 1 red bell pepper diced
- 4 large shiitake mushrooms, diced
- 2 cups oyster mushrooms, chopped
- 1 medium sized butternut squash peeled and diced
- 3 cans white beans/ great northern beans, drained/ rinsed
- 4 cups veggie broth
- 2 tbsp Italian soffritto seasoning (Trader Joe's brand) see notes for subsitution
- 1 tbsp Italian seasoning
- 2 tsp poultry seasoning
Add in after pressure cooking-
- 4 cups chopped kale
- 1/4 cup raw creamy almond butter
Instructions
- INSTANT POT INSTRUCTIONS:Add all ingredients to Instant Pot and stir. Place the lid on top and make sure the valve is pointed to "sealing". Pressure cook "manual" for 8 minutes. When the timer is up do a 17-20 minute natural release, then release any remaining pressure manually. Take off the lid and stir in the chopped kale and 1/4 cup creamy almond butter. Let the kale wilt in the hot soup for a few minutes. Use the back of a spoon or a potato masher to mash up the white beans. Serve with a drizzle of good quality EVOO on top.
- STOVE TOP INSTRUCTIONS:Heat up a large soup pot on the stove top. Sauté the onion in 1 tbsp oil or water saute for oil free. Add in the bell pepper and mushrooms and cook for a few more minutes, splash in water or broth as needed to prevent sticking. Add in the remaining ingredients besides the almond butter and stir. Simmer for 20- 25 minutes til the butternut squash is soft. Stir in the chopped kale and almond butter at the end. Use the back of a wooden spoon or a potato masher to mash up the white beans. Serve with a drizzle of good quality EVOO on top.
