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Vegan Instant Pot White Bean and Kale Soup
Prep Time
10
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
28
minutes
minutes
Servings
6
people
Ingredients
1
Yellow Onion Chopped
2
Carrots Chopped
2
Sticks
Celery Chopped
4
Cloves
Garlic Chopped
1
Tsp
Rosemary
1
Tsp
Thyme
1
Tsp
Poultry Seasoning
1
Tsp
Crushed Red Pepper
Optional
2
Tbsp
White Vinegar
1
Tbsp
Miso Paste
6
Cups
Vegetable Broth
1
lb
Dry White Beans
Soaked for at least 4 hours
2
Large Tomatoes Chopped
3
Cups
Kale Chopped
Salt and Pepper to taste
Instructions
Soak beans in water. Soak for at least 4 hours. Can soak overnight.
Chop onion, carrot, celery and garlic. Turn Instant Pot to Saute. Saute for 3 minutes in a couple tablespoons of water.
Add rosemary, thyme, poultry seasoning, crushed red pepper and vinegar and saute for 3 more minutes.
Add remaining ingredients to instant pot. Turn off saute and turn on pressure cook for 18 minutes. Pressure seal instant pot.
Once done, do a quick release. Give soup a good stir and it is ready to serve.
Enjoy!