Pressure Cooker White Bean and Kale Soup
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.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cloves garlic cloves, minced
- 2 cans canned cannellini beans, 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
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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.
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2
Add 6 cloves minced garlic cloves, 2 tsp Italian seasoning, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
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3
Add 2 cans drained, rinsed canned cannellini beans, 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.
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4
Seal the lid, set to High Pressure, and cook for 8 minutes. Quick-release the pressure.
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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.
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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.