White Bean and Kale Soup

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

White Bean and Kale Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["PER SERVING
CALORIES: 316
FAT: 6g
PROTEIN: 17g
SODIUM: 417mg
FIBER: 16g
CARBOHYDRATES: 51g ","*Manual and Pressure Cook Buttons are interchangeable
SUGAR: 3g "]
cuisine icon Keywords
30-60 min, 6 servings, black pepper, chopped kale, contributed, cook 50 min, dried white beans, easy, garlic clove, instant pot recipe, instant pot recipes, instant pot soup, instant pot soup recipe, medium yellow onion, modern, olive oil, prep 5 min, pressure cook, pressure cooker recipes, salt, sauté, soup, soup recipes, stalks celery, vegetable broth

prep icon Prep Time
5 min
cook icon Cook Time
50 min

serving icon 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.
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