Description
Warm up your winter with this creamy, zesty Instant Pot White Bean and Kale Soup, packed with nutrients and flavor. Perfect for cozy evenings!
Ingredients
Scale
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups fresh kale, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: Turn on the Instant Pot and select the sauté function. Add olive oil; once shimmering, add diced onions and cook until translucent (about 5 minutes). Stir in minced garlic until fragrant.
- Add Beans and Broth: Stir in the drained white beans and vegetable broth. Scrape any bits stuck to the bottom of the pot.
- Incorporate Kale: Add chopped kale to the pot; it may seem like a lot but will wilt down.
- Season and Pressure Cook: Squeeze in fresh lemon juice, season with salt and pepper, then close the lid securely. Set to high pressure and cook for 10 minutes.
- Release Pressure: Carefully perform a quick release of steam before opening the lid once safe.
- Serve Your Soup: Ladle the soup into bowls and garnish with extra lemon slices or a drizzle of olive oil if desired.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added sweetness, consider adding diced carrots or swapping kale for spinach. Store leftovers in an airtight container in the fridge for up to five days; reheat on the stove or microwave.