Pressure Cooker White Bean and Kale Soup

Name: Pressure Cooker White Bean and Kale Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 6 garlic cloves, minced; 2 cans cannellini beans (15 oz), drained, rinsed; 1 can canned diced tomatoes; 4 cups low-sodium vegetable broth; 4 cups curly kale, stems removed, chopped; 2 tsp Italian seasoning; 1/2 tsp red pepper flakes; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 2 tbsp fresh lemon juice

A hearty Tuscan-style vegan soup of creamy cannellini beans, tender kale, and aromatics cooked in a garlicky tomato broth - all ready in under 30 minutes thanks to the pressure cooker.

35 minEasyServes 6230 cal/serving

ItalianSoupPressure CookerVeganVegetarianMediterraneanHigh FiberGluten-FreeDairy-FreeEgg-FreeNut-FreeAlcohol-FreeCorn-Free

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Ingredients

2 tbsp extra-virgin olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
6 garlic cloves, minced
2 cans cannellini beans (15 oz), drained, rinsed
1 can canned diced tomatoes
4 cups low-sodium vegetable broth
4 cups curly kale, stems removed, chopped
2 tsp Italian seasoning
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper, freshly ground
2 tbsp fresh lemon juice

Instructions

1

Set the pressure cooker to Sauté mode and heat 2 tbsp extra-virgin olive oil. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks and cook for 4-5 minutes until softened.
2

Add 6 minced garlic cloves, 2 tsp Italian seasoning, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
3

Add 2 cans drained, rinsed cannellini beans (15 oz), 1 can canned diced tomatoes, and 4 cups low-sodium vegetable broth. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir to combine.
4

Seal the lid, set to High Pressure, and cook for 8 minutes. Quick-release the pressure.
5

Open the lid and stir in 4 cups stems removed, chopped curly kale. Set to Sauté mode and simmer for 3-4 minutes until the kale is wilted and tender.
6

Mash a few spoonfuls of beans against the side of the pot to thicken the broth, then stir in 2 tbsp fresh lemon juice. Taste and adjust seasoning before serving.

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Questions

What can I use instead of Italian seasoning in Pressure Cooker White Bean and Kale Soup?

The entry for Pressure Cooker White Bean and Kale Soup calls for 2 tsp Italian seasoning. In its place: Equal parts dried oregano, basil and thyme, with a little rosemary.

Can I use dried beans instead of canned in Pressure Cooker White Bean and Kale Soup?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Pressure Cooker White Bean and Kale Soup uses 2 cans cannellini beans (15 oz), drained, rinsed.

Is Pressure Cooker White Bean and Kale Soup spicy?

Moderately. The heat in Pressure Cooker White Bean and Kale Soup comes from 1/2 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Pressure Cooker White Bean and Kale Soup gluten-free?

Yes. As written, nothing in the ingredient list for Pressure Cooker White Bean and Kale Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth and the Italian seasoning.

How many calories are in Pressure Cooker White Bean and Kale Soup?

One serving (the recipe makes 6) is about 230 calories, with 8 g protein, 27 g carbohydrate and 6 g fat, plus 6 g fiber and 1255 mg sodium. The figures are estimates computed from the ingredient list.

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