Creamy Mushroom & White Bean Soup

Ingredients

• 1 medium onion onion (diced)
• 4 cloves garlic (minced)
• 8 oz mushrooms (cremini or button, sliced)
• 1 can (14.5 oz) canned tomatoes (crushed or diced, with juice)
• 1.5 cup frozen spinach (no need to thaw)
• 1 cup frozen green beans (no need to thaw)
• 0.5 cup frozen corn (no need to thaw)
• 2 cans (15 oz each) canned white beans (drained and rinsed)
• 4 cup vegetable broth (low-sodium preferred)
• 2 tbsp soy sauce (adds umami depth)
• 0.75 cup small pasta (ditalini, small shells, or orzo)
• 2 tbsp olive oil (for sautéing)
• salt (to taste)
• black pepper (to taste)
• 1 tsp dried thyme (optional, for depth)
• 2 tbsp fresh basil (chiffonade, optional)
• 1 tbsp lemon juice (finishing acid)

Instructions

1. 1

   Set the Instant Pot to sauté mode on high heat. Once hot, add the olive oil, then add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and beginning to turn golden at the edges. Add the minced garlic and cook for 30 seconds until fragrant.

2. 2

   Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown slightly. This builds deep umami flavor.

3. 3

   Pour in the vegetable broth and soy sauce, scraping the bottom of the pot with a wooden spoon to release any browned bits (fond). Add the canned tomatoes with their juice, the drained white beans, thyme, and a pinch of salt and pepper. Stir to combine.

4. 4

   Cancel sauté mode. Lock the lid, set the valve to sealing, and pressure cook on high for 8 minutes. While the pot pressurizes and cooks, the pasta will soften in the residual heat.

5. 5

   Once the timer beeps, carefully quick-release the pressure by moving the valve to venting (use a kitchen towel to shield your hand from the steam). Remove the lid, tilting it away from you.

6. 6

   Set the pot back to sauté mode. Add the small pasta and stir well. Cook for 5–7 minutes, stirring occasionally, until the pasta is tender but still holds its shape. The soup will thicken slightly as the pasta releases starch.

7. 7

   Add the frozen spinach, frozen green beans, and frozen corn. Stir until the spinach begins to wilt and the vegetables are heated through, about 2–3 minutes. The residual heat will cook them gently without overcooking.

8. 8

   Finish with the lemon juice and taste for seasoning. Adjust salt and pepper as needed—the soy sauce adds saltiness, so go easy. Cancel sauté mode.

9. 9

   Ladle into bowls and garnish with fresh basil if desired. Serve hot.

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