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Instant Pot
30-60 min6 servingsAmerican

White Bean and Kale Soup

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

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6 servings

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30-60 min

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Easy

White Bean and Kale Soup
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Recipe Details

Difficulty: Easy

Prep Time: 5 min

Cook Time: 50 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 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
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!

INSTRUCTIONS

  1. In a large bowl, soak beans overnight in water to cover. Drain and add to the Instant Pot®.
  2. 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.
  3. 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

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