My favorite soup of all time is my white bean and kale soup recipe. Everyone who tries it raves about it. I probably shouldn’t ever try to make anything else new because I won’t be able to top it. That being said, it made sense to convert it to an Instant Pot recipe. It doesn’t take too much adjustment, just a wee bit easier.
Instant Pot White Bean and Kale Soup Ingredients
- extra-virgin olive oil
- 2 medium sized onions, diced
- 6 cloves of garlic, minced
- 4 1/2 cups chicken or vegetable broth
- 4 cups packed chopped kale
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can cannellini beans (white kidney), drained and rinsed
- 2 cups sliced carrots (or baby carrots cut into thirds)
- ~ 1lb chicken sausage
Instant Pot White Bean and Kale Soup Directions
Turn the Instant Pot on Saute and allow to heat up, then add olive oil. Sautee the garlic, onion, and sausage until the onions are translucent (~ 5 minutes)
Add the remaining ingredients and secure the lid. Set to soup mode and cook for 25 minutes. Use the quick release method to release the steam once the time is up.
Salt and Pepper to taste. Top with crunchy croutons and grated Romano Cheese. Yum! If you follow 21 Day Fix, my friend calculated the following container measurements: 1 Cup = 1 Red, 1 Green 1/2 Yellow (or measure out ingredients).
Doesn’t it look delicious? It’s the best way to eat Kale in my opinion and the yummy sausage keeps my carnivore happy with this vegetable-heavy soup. If you want a heartier soup, then don’t miss my Instant Pot Beef Stew!