Creamy White Bean Soup with Kale

This Creamy White Bean Soup with Kale is a creamy yet healthy one-pot soup that's enhanced with three easy but gourmet flavor boosters! Vegan, gluten-free, and weeknight-friendly. Includes Instant Pot instructions.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion, carrots, and celery and a pinch or two of salt. Cook for 6-8 minutes, or until the vegetables are softened. Add a bit more oil as needed, since the Instant Pot inner pot is stainless steel.

Step 2

Add the garlic and red pepper flakes, and cook for 1 minute, stirring frequently to prevent burning.

Step 3

Pour in the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the 1 teaspoon kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well.

Step 4

Select the Pressure Cook setting at high pressure for 7 minutes.

Step 5

Meanwhile, make the Gremolata (instructions are listed in the stovetop method above).

Step 6

Once the 7-minute timer goes off, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.

Step 7

Use an immersion blender throughout half of the soup, but be sure to not blend it all – you want to retain some texture. Or, transfer half of the soup to a stand blender and blend until creamy.

Step 8

Once half of the soup is blended, stir in the kale. Select the Sauté setting and heat until the kale is wilted, about 3 minutes. Taste for seasonings, adding more salt as needed. When the soup is done, remove the bouquet garni.

Step 9

Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil.

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