I made the dish with minor modifications, using a pressure cooker. I fried the onion in olive oil, poured the described volume of broth and added the remaining ingredients (except kale) - however, the broth did not cover the ingredients (the given proportion would make a stew at best). So I added broth to make 4.5 quarts. I did not have rosemary, so I used dried oregano and marjoram, and increased the salt and pepper content. I had grana padano peel. I cooked the whole thing for 30 minutes on high pressure. After opening the valve, I added kale to the hot soup and served it to the table (just to wilt it). In my opinion, the soup was filling, still quite thick and very aromatic - the modified version will definitely appear in my regular repertoire.
