By Anonymous Pancetta
Instant Pot White Bean and Kale Soup
8 steps
Prep:10minCook:20min
This hearty and healthy soup is packed with flavor and nutrients, and it's ready in just 30 minutes! The white beans provide protein and fiber, while the kale is a good source of vitamins and minerals.
Updated at: Fri, 02 Feb 2024 16:34:08 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
38
High
Nutrition per serving
Calories689.8 kcal (34%)
Total Fat11.9 g (17%)
Carbs110.7 g (43%)
Sugars7.8 g (9%)
Protein43.1 g (86%)
Sodium1099.9 mg (55%)
Fiber27.6 g (99%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 tablespoonolive oil
1onion
chopped
2cloves garlic
minced
1 pounddried white beans
rinsed and drained
1 bunchkale
stemmed and chopped
15 ouncediced tomatoes
can, undrained
15 ouncevegetable broth
can
1 teaspoondried oregano
½ teaspoonsalt
¼ teaspoonblack pepper
Garnishes:
Instructions
Step 1
Heat the olive oil in your Instant Pot over medium heat.
Step 2
Add the onion and cook until softened, about 5 minutes.
Step 3
Add the garlic and cook for 1 minute more.
Step 4
Stir in the white beans, kale, diced tomatoes, vegetable broth, dried oregano, salt, and pepper.
Step 5
Close the lid and set the valve to sealing.
Step 6
Cook on high pressure for 20 minutes.
Step 7
Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Step 8
Stir the soup and serve hot.
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