Step 1

Pre-chop all the ingredients.

Step 2

Press Saute and allow the Instant Pot to heat up. Add the olive oil, chopped onion, carrot, celery and 1 teaspoon of salt. Cook, stirring a few times, for about 5-6 minutes, until the vegetables have softened.

Step 3

Add the garlic, pepper, chilli and herbs and stir through. Press Cancel to stop the Saute process.

Step 4

Add the pasta, chopped kale, roasted red peppers and most of the beans. Reserve about 1/3 of the beans for later.

Step 5

Add the stock and canned tomatoes, stir through. Finally, add the 3 cups of water and stir well, scraping the bottom of the pot.

Step 6

Secure the lid and set to Pressure Cook/Manual for 4 minutes on High pressure. Due to the amount of liquid, the IP will take about 12-15 minutes to come to pressure and then the timer will begin.

Step 7

Once the timer is done, leave undisturbed for 5 minutes and then release the pressure manually.

Step 8

Open the lid and stir the soup. Scoop about a cup of the stock into a measuring jug or a bowl. Don’t worry if some of the vegetables or beans end up in the liquid. Add the reserved beans to the broth and puree using a blender or a food processor. This step is optional but adds amazing creaminess and body without using cream, cheese or flour.

Step 9

Finally, pour in the pureed bean broth into the soup, along with lemon juice and stir through. Taste for salt and pepper and top with parsley.

Step 10

Serve with extra parsley on top and grated Parmesan cheese, if using.