Step 1

Select "Sauté" on the Instant Pot and add the OLIVE OIL.

Step 2

When the display reads "Hot", add ONIONS, CARROTS, CELERY, and GARLIC; sauté a few minutes until slightly tender, stirring as needed.

Step 3

Stir in TOMATOES, WHITE BEANS, VEGETABLE BROTH, ITALIAN SEASONING, CRUSHED RED PEPPER, and SALT.

Step 4

Secure the lid and turn the pressure release valve to the "Sealing" position.

Step 5

Press "Cancel" on the Instant Pot. Select "Manual" or "Pressure Cook" and set the Instant Pot on "High" pressure for 1 minute.Note: In real time, the pot takes about 15 minutes to pressurize and pressure cook the soup for 1 minute.

Step 6

When the cycle completes, allow the Instant Pot to sit for 10-15 minutes, undisturbed, for a natural pressure release (NPR).

Step 7

Turn the pressure release valve to the "Venting" position to release any remaining steam. Unlock and remove the lid.

Step 8

Stir in KALE (or other greens); close lid and rest for 5 minutes to wilt the kale (keep pressure valve open to prevent pressure building again)

Step 9

Press "Cancel" or allow the cooker to stay in "Keep Warm" mode.

Step 10

In a 3 qt soup pot on medium-high heat, heat OLIVE OIL until it shimmers (about 2 minutes).

Step 11

Add ONIONS, CARROTS, CELERY, and GARLIC; sauté a few minutes until slightly tender, stirring as needed.

Step 12

Stir in TOMATOES, VEGETABLE STOCK, BEANS, SALT, ITALIAN SEASONING, and (optional) CRUSHED RED PEPPER.

Step 13

Bring the bean soup just to a boil; then lower heat and simmer 10 minutes, stirring as needed.

Step 14

Add KALE (or SPINACH) to the pot and continue simmering until kale is wilted.

Step 15

Serve warm. Garnish options: lemon zest, fresh parsley, croutons, or grated Parmesan cheese.

Step 16

Refrigerate in an airtight container up to 5 days

Step 17

To freeze, store in freezer-safe containers for up to 3 months.