Instant Pot White Bean and Kale Soup
Instant Pot White Bean and Kale Soup takes humble ingredients and turns them into a comforting soup loaded with nutrients and flavor in under 30 minutes.
Servings: 6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion minced
- 2 stalks celery diced
- 2 medium carrots peeled and diced
- ¼-½ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon oregano
- 2 cloves garlic minced
- ¼ cup dry white wine *or additional broth
- 6 cups low-sodium vegetable broth
- 2 (15-ounce) cans great northern beans rinsed and drained
- 1 bay leaf
- 3 cups packed chopped lacinato kale about 1 bunch
- 2 medium Yukon Gold potatoes diced into 1-inch chunks, about 3 cups
Instructions
- Turn the Instant Pot to saute. Add in 2 tablespoons extra virgin olive oil and let it heat briefly. Once the oil has heated, add in 1 small yellow onion (minced), 2 stalks celery (minced), 2 medium carrots (sliced), ¼-½ teaspoon crushed red pepper flakes, ½ teaspoon black pepper, 1 teaspoon kosher salt, and 1 teaspoon oregano and saute for 2-4 minutes, or until the onions begin to soften. Add in 2 cloves garlic (minced) and saute for 30-60 seconds just to toast lightly.
- Pour ¼ cup dry white wine (or additional broth if not using wine) into the inner pot, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot. Let that cook for 1-2 minutes, just to let the alcohol cook off. Then hit cancel to turn off the saute function.
- Add the 6 cups low-sodium vegetable broth, 2 medium Yukon Gold potatoes (cubed), 2 (15-ounce) cans great northern beans (drained and rinsed) , and 1 bay leaf and stir to combine. Add 3 cups packed chopped lacinato kale (chopped) to the inner pot and gently push down to submerge it in the liquid, it does not need to be perfect.
- Place the lid on the inner pot and be sure the venting knob is pointed towards sealed. Set the cooking time to 5 minutes. Hit manual or pressure cook and use the +/- buttons to adjust until it reads "5."
- Once the cooking time has elapsed, allow the pressure to naturally release for at least 10 minutes. After the pressure has been released open up the Instant Pot, and give everything a stir to combine, removing the bay leaf as you come across it.
- Serve with parmesan cheese if desired.
Video
Notes
Olive Oil: Feel Free to reduce the olive oil to 1 tablespoon to reduce the fat content if desired.
White Wine: The wine is optional, but does add a great flavor. If using, select a dry wine that is suitable for drinking like a Chardonnay, Pinot Grigio, or a Riesling. If you do not want to use wine, use additional broth.
Kale: Discard the woody part of the stem and then chop the kale into ribbons. Feel free to use bagged prepared kale in place of a bunch of kale. Alternatively, replace the kale with escarole or chard.
Red Pepper Flakes: Feel free to decrease the red pepper flakes or omit them to control the level of spice in the soup.
Instant Pot: This recipe works as written in a 6-quart or 8-quart pressure cooker. It can be doubled if using an 8-quart Instant Pot and needs to be cut in half to work in a 3-quart Instant Pot. This soup recipe can also be cut in half if using a 6 or 8-quart model.
Storage: Allow the soup to cool fully and then transfer it to an airtight container. Store in the refrigerator for up to 4 days. Alternatively, you can freeze the soup in a freezer-safe container, being sure to leave 1-inch room for expansion, for up to 3 months. Defrost overnight in the refrigerator and reheat as desired.
Nutrition
Calories: 104kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 230mg | Potassium: 295mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4564IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 1mg
