A cup of soup is a welcome light lunch or dinner when the weather is cold.
This instant pot soup comes together quick and easy in a 6 quart Instant Pot
or decrease the ingredients by half and use a 3 quart Instant Pot.
Serves: 4 – 6
1 1/2 tbsp. olive oil
1/2 cup onion
1 1/2 tsp garlic, diced
1/4 tsp crushed red pepper
6 cups chicken broth
1 1/2 cups northern white beans
1 bay leaf
1/4 tsp cayenne pepper, powdered
1/4 tsp black pepper
4 cups kale, rinsed and chopped
1/2 cup parmesan, grated
Sauté onion, garlic and crush red pepper in the Instant Pot for 5 minutes. Turn unit off.
Add chicken broth, uncooked and unsoaked Northern white beans, dry powdered cayenne and the black pepper.
Close the lid and the pressure release valve. Select soup setting. Using the + – buttons select 70 minutes high pressure. When the 70 minutes is up, allow Instant Pot to depressurize completely on natural release method, then turn unit off. Open the lid, add diced Tuscan kale. Replace lid and let the kale steep for 10 minutes.
Remove bay leaf. Mash the white beans slightly for a thicker soup.
Serve in individual soup bowls.
Garnish with grated parmesan cheese.