Instant Pot Beans and Greens Soup – Instantly Delicious

Happy New Year! I hope the New Year brings you health and happiness.  In the spirit of good health, I feel like I have to make a little confession. I don’t really like kaleIt’s too bitter, I’d rather eat a potato chip and there are other greens that I prefer in my smoothies, so why do I feel the need to keep trying to like it? It turns out that there are two ways to prepare it that I do not mind, so I guess I don’t TOTALLY  hate kale.  If it is shredded and massaged in tasty vinaigrette, it’s pretty good. I also enjoy it in a soup like this. It holds up really well pressure cooking in the Instant Pot® and seems to lose some of its bitterness as it cooks. 
Last week, for whatever reason, I bought a gigantic bag of kale.  It’s been sitting in the back of my fridge since then. I planned to make a salad, but when you buy bagged kale, the ribs are still intact. Too much work for this girl. If you cook the kale in a soup, the ribs soften along with everything else, so no work required. Perfect. Kale holds up well to soup. It’s a little chewy and earthy and contrasts nicely with the creamy beans and potatoes. This Beans and Greens Vegetable Soup is loaded with beans, potatoes, tomatoes, and kale. It also happens to be vegan and gluten-free and fairly low in fat. Guess what?  It’s also really tasty, and is a good way to get more greens into your diet. Great if you are resolving to eat healthier in the New Year and even better if you actually like kale.
​Beans and Greens Vegetable Soup
Makes 8 servings

Ingredients:

1 T. olive oil
1 medium yellow onion, chopped
2 cloves garlic minced
1-12 oz. bag of chopped kale (or two bunches roughly chopped)
8 cups vegetable broth or water
1 28 oz. can crushed tomatoes
1 bay leaf                             
1 teaspoon dried oregano
1 can cannellini beans , drained and rinsed
3 Yukon gold potatoes, peeled and diced
Salt and pepper to taste


​Directions:

​1. Set 
Instant Pot® to sauté. Heat the olive oil until shimmering.  Add the onions and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for an additional minute. 

​2. Add the remaining ingredients to the pot.  It will seem full, just press the kale down into the broth. It will cook down. Set to soup for 25 minutes, making sure the valve is in the sealing position.  When finished, allow the pressure to release naturally.  If desired, serve with crusty bread.


Enjoy,
​Julie




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