Step 1

Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in basil, oregano and fennel seed until fragrant, about 1 minute.

Step 2

Stir in chicken stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Step 3

Stir in kale until wilted, about 2 minutes. Stir in red wine vinegar; season with salt and pepper, to taste.

Step 4

Serve immediately, garnished with Parmesan and parsley, if desired.