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

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.

Questions

Can I make Pressure Cooker White Bean and Kale Soup ahead?

Yes, it takes well to being made ahead. Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Pressure Cooker White Bean and Kale Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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