Name: White Bean and Kale Soup
Prep time: 5 min
Cook time: 50 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 1 lb dried white beans; 2 stalks celery (chopped); 1 medium yellow onion (peeled and diced); 1 garlic clove (minced); 3 cups chopped kale; 1 tsp salt; 1/2 tsp black pepper; 6 cups vegetable broth; 1 tbsp olive oil

White Bean and Kale Soup

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

instant pot soup, instant pot recipes, instant pot, instant pot bean soups

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!

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Celery, Kale, Onion, Vegetable Broth, White Beans

Keyword

instant pot recipe, instant pot recipes, instant pot soup, instant pot soup recipe, pressure cooker recipes, soup recipes

Prep Time

5 minutes

Cook Time

50 minutes

Servings

6 servings

Ingredients

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

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Celery, Kale, Onion, Vegetable Broth, White Beans

Keyword

instant pot recipe, instant pot recipes, instant pot soup, instant pot soup recipe, pressure cooker recipes, soup recipes

Prep Time

5 minutes

Cook Time

50 minutes

Servings

6 servings

Ingredients

1 lb dried white beans
2 stalks celery chopped
1 medium yellow onion peeled and diced
1 garlic clove minced
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.

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

Nothing is more comforting than a hot bowl of soup—and with the Instant Pot, it’s never been faster or easier to cook up a delicious batch of soup. This cookbook makes using your Instant Pot more appetizing and satisfying than ever! This cookbook guides you through using the Instant Pot to create savory soups, stews, and chilis that are quick, easy, and full of flavor. With 175 recipes and photographs throughout, this is a must-have for all Instant Pot fans. From creamy split pea soup to spicy chili to nourishing chicken noodle soup, you’re sure to find the perfect soup for any day of the week. Including an easy-to-understand guide to the Instant Pot and hearty, flavorful recipes, The “I Love My Instant Pot” Soups, Stews, and Chilis Recipe Book is perfect for chefs of any level who are looking to warm up their day.