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Select "Sauté" on the Instant Pot and add the OLIVE OIL.
When the display reads "Hot", add ONIONS, CARROTS, CELERY, and GARLIC; sauté a few minutes until slightly tender, stirring as needed.
Stir in TOMATOES, WHITE BEANS, VEGETABLE BROTH, ITALIAN SEASONING, CRUSHED RED PEPPER, and SALT.
Secure the lid and turn the pressure release valve to the "Sealing" position.
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.
When the cycle completes, allow the Instant Pot to sit for 10-15 minutes, undisturbed, for a natural pressure release (NPR).
Turn the pressure release valve to the "Venting" position to release any remaining steam. Unlock and remove the lid.
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)
Press "Cancel" or allow the cooker to stay in "Keep Warm" mode.
In a 3 qt soup pot on medium-high heat, heat OLIVE OIL until it shimmers (about 2 minutes).
Add ONIONS, CARROTS, CELERY, and GARLIC; sauté a few minutes until slightly tender, stirring as needed.
Stir in TOMATOES, VEGETABLE STOCK, BEANS, SALT, ITALIAN SEASONING, and (optional) CRUSHED RED PEPPER.
Bring the bean soup just to a boil; then lower heat and simmer 10 minutes, stirring as needed.
Add KALE (or SPINACH) to the pot and continue simmering until kale is wilted.
Serve warm. Garnish options: lemon zest, fresh parsley, croutons, or grated Parmesan cheese.
Refrigerate in an airtight container up to 5 days
To freeze, store in freezer-safe containers for up to 3 months.