Homemade White Tuscan Bean and Kale Soup
This heartwarming Instant Pot soup is guaranteed to give you all the feels. It’s loaded with fiber-rich beans, nutrient-packed veggies, and it’s a total pantry staple meal! Happy Eating!!
- Prep Time: Overnight
- Cook Time: 1 hour
- Total Time: 17 minute
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Instant Pot
Ingredients
2 cups dried white beans, soaked overnight
1 medium onion, small dice
3 carrots, sliced into coins
2 celery stalks, diced
3 garlic cloves, minced
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp smoked paprika
1 Tbsp tomato paste
1 28oz box San Marzano tomatoes, crushed
1 box reduced sodium vegetable stock
2 cups water
1 Tbsp Better than Bullion No Chicken Base
Sea salt and cracked black pepper to season
1 bag organic shredded kale
Parsley for garnish
Instructions
After soaking your beans overnight, place the beans and enough water to fill 2 inches past into an Instant Pot. Turn on Manual for 45 minutes and let it naturally steam.
Remove the beans and reserve any cooking liquid. Turn the Instant Pot onto sauté and add the onions, carrots, celery, and garlic. Cook until the veggies soften up, about 5-7 minutes. Keep stirring and add a splash of water or stock to keep the veggies from sticking. Add in the spices and tomato paste. Stir until the tomato paste is distributed on all the veggies. Add in the crushed tomatoes, stock, water, bullion, and any extra bean liquid. Stir and add in the beans. Turn off the sauté function, place the lid on the Instant Pot, and set it to manual for 15 minutes. Let the soup naturally release and add in any last minute seasonings and the bag of kale. Stir and serve. Garnish with parsley.
Keywords: Vegan, Plant based, Comfort, Soup
Find it online: https://karikarch.com/?p=114