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, and Chilis Recipe Book by Kelly Jaggers, black pepper, chopped kale, contributed, cook 50 min, dried white beans, easy, garlic clove, I Love My Instant Pot®Soups, 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, Stews, 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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