Instant Pot White Bean And Kale Soup Recipes

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INSTANT POT WHITE BEAN AND KALE SOUP



Instant Pot White Bean and Kale Soup image

A nourishing, restorative and comfortingly delicious soup, you'll want to make a double batch of it while you're at it because it makes great leftovers!

Provided by Kimberly Killebrew

Categories     Main Course     Soup

Time 1h10m

Number Of Ingredients 13

4 ounces bacon (, diced (vegetarian/vegan: omit and use some oil to saute the vegetables))
1 medium yellow onion (, finely chopped)
2 ribs celery (, diced)
2 carrots (, diced)
2 cloves garlic (, minced)
1 large bunch kale (, roughly chopped)
1 pound dried white beans (, picked over and rinsed)
5 cups quality chicken broth ((vegetarian/vegan: use vegetable broth))
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 bay leaf

Steps:

  • Set the Instant Pot to "saute" and cook the bacon until done. Add the onions and cook until soft and translucent, 4-6 minutes. Add the celery, carrots and garlic and cook for another 3-4minutes. Add the kale and cook for another minute. Add the beans, seasonings, and broth and stir the ingredients.Press "cancel" on the Instant Pot. Close the lid and seal the Instant Pot. Set the pressure cooker to HIGH for 35 minutes. Once it's done cooking let the pressure naturally release (about 20 minutes).Add salt and pepper to taste.To serve, some optional garnishes include grated Parmesan cheese and/or croutons. Serve with some crusty bread for a satisfying lunch or dinner.

Nutrition Facts : Calories 580 kcal, Carbohydrate 79 g, Protein 37 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 19 mg, Sodium 1081 mg, Fiber 19 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

KALE AND WHITE BEAN SOUP



Kale and White Bean Soup image

Mash the beans, and use them to thicken the broth; leave some whole for added texture.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 9

1 pound kale, stems (and veins, if desired) removed and leaves washed
2 tablespoons olive oil
1 onion, chopped
2 cans cannellini beans, (14.5 ounces each), drained and rinsed
4 cups water
2 cups chicken stock, or reduced-sodium canned broth
Salt and pepper
4 thick slices country bread
Grated Parmesan cheese, (optional)

Steps:

  • Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
  • Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
  • Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 441 g, Fat 12 g, Protein 22 g

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