White Bean and Kale Soup with Parmesan Cheese
Serves 6
20 mins prep
40 mins cook
60 mins total
This hearty and delicious White Bean and Kale Soup with Parmesan Cheese is perfect for a an easy dinner. Great for a side, but filling enough to be a healthy main dish as well. Vegetarian, gluten-free and can easily be made vegan!
White Bean and Kale Soup:
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Chop all your veggies. In a large pot, heat olive oil over medium heat. Add garlic and onion; saute until soft.
Add kale and saute, stirring, until wilted.
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.
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.
Simmer at least 15-30 minutes - until the kale has cooked to the texture you like.
Ladle into bowls; sprinkle with parmesan cheese
Instant Pot Directions
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.
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.
Set to Manual High Pressure for 2 minutes. Do not touch for 10 minutes. Allow to slowly release.
