Instant Pot Vegan White Bean Kale Soup 

Adapted from The Kitchen Girl 

Ingredients: 

  • 1 tsp olive oil 

  • ½ white onion, diced 

  • 2 large carrots, diced

  • 2 stalks celery, diced

  • 5 cloves garlic, minced 

  • 1 28-oz can diced tomatoes 

  • 4 cups vegetable broth 

  • 2 15-oz cans cannellini beans, drained and rinsed 

  • Sea salt 

  • 1 1-in sprig fresh rosemary, leaves removed and finely chopped 

  • ¼ tsp dried thyme 

  • 4 cups fresh kale leaves of any variety 

Directions: 

  1. Add olive oil to instant pot and heat before adding onions, carrots, celery, and garlic. Sautee, stirring occasionally, until vegetables have softened and are starting to take on some color. Add tomatoes, vegetable broth, beans, rosemary, and thyme to sautéed vegetables. Salt to taste.

  2.  Close and seal instant pot. Set pot to manual, high pressure, and set timer for +2. When cycle ends leave pot alone for 10 minutes to allow for natural pressure release. 

  3. Remove instant pot lid and add kale. Gently stir until wilted.  

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