Step 1

Chop all your veggies. In a large pot, heat olive oil over medium heat. Add garlic and onion; saute until soft.

Step 2

Add kale and saute, stirring, until wilted.

Step 3

Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper (crushed red pepper + black pepper). Simmer 5 minutes.

Step 4

In a blender or food processor, mix the remaining beans and broth until smooth. You can also just mashed the beans in the broth with a potato masher (I did this and it worked great). Stir into soup to thicken.

Step 5

Simmer at least 15-30 minutes - until the kale has cooked to the texture you like.

Step 6

Ladle into bowls; sprinkle with parmesan cheese

Step 7

Add garlic and onions to your instant pot and press sauté. When onions become translucent add kale and sauté, stirring, until wilted. Stop the sauté process by pressing cancel.

Step 8

Add 3 cups of broth, 2 cups of whole beans, mashed beans with broth, and all of the tomatoes, herbs, salt and pepper to the instant pot.

Step 9

Set to Manual High Pressure for 2 minutes. Do not touch for 10 minutes. Allow to slowly release.