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Export 12 ingredients for grocery delivery
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.
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