Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cans (15 oz each) Cannellini beans, drained and rinsed
6 cups vegetable or chicken broth
1 Parmesan rind (optional)
3 cups chopped Lacinato kale, stems removed
Salt and black pepper to taste
1 tablespoon lemon juice
Instructions
Step 1: Turn the Instant Pot to 'Sauté' mode and add the olive oil. Once hot, add the onion, carrots, and celery. Cook for 5-7 minutes until softened.
Step 2: Stir in the minced garlic, rosemary, and thyme. Cook for another 1 minute until fragrant.
Step 3: Add the drained Cannellini beans and the broth. Use a wooden spoon to scrape the bottom of the pot to ensure no bits are stuck. Add the Parmesan rind if using.
Step 4: Close the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure for 10 minutes.
Step 5: When the time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
Step 6: Open the lid and remove the Parmesan rind. Stir in the chopped kale and lemon juice. The heat from the soup will wilt the kale in about 2 minutes. Season with salt and pepper to taste.
Notes
To make it creamier, blend 1 cup of the soup and stir it back in before adding the kale.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 5mg
