White Bean and Kale Soup

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

If you are looking for a filling vegan soup that also packs a punch of good-for-you nutrition and can be used for meals all week long, look no further!

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

5 min

Cook Time

50 min

Servings

6 servings

Ingredients

1 lb dried white beans
2 stalks celery
1 medium yellow onion
1 garlic clove
3 cups chopped kale
1 tsp salt
1/2 tsp black pepper
6 cups vegetable broth
1 tbsp olive oil

Instructions

In a large bowl, soak beans overnight in water to cover. Drain and add to the Instant Pot®.
Add remaining ingredients to the Instant Pot®. Close lid, set steam release to Sealing, press the Manual button, and adjust time to 20 minutes. When the timer beeps, let pressure release naturally, about 20 minutes.
Remove lid and stir well. Serve hot.

Notes

PER SERVING
CALORIES: 316
FAT: 6g
PROTEIN: 17g
SODIUM: 417mg
FIBER: 16g
CARBOHYDRATES: 51g
*Manual and Pressure Cook Buttons are interchangeable
SUGAR: 3g