White Bean & Kale Pressure Cooker Soup

Ingredients

Sauté

• 2 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes

Pressure cook

• 2 cans (15 oz each) cannellini beans, drained
• 5 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper

After cooking

• 4 cups kale, stems removed, roughly chopped
• 1/4 cup grated Parmesan (or nutritional yeast)
• Crusty bread for serving

Instructions

1. Set pot to sauté. Heat olive oil and cook onion until softened, about 4 minutes.
2. Add garlic and red pepper flakes. Stir for 1 minute.
3. Add beans, broth, diced tomatoes, oregano, and bay leaf. Stir.
4. Pressure cook on high for 8 minutes, then quick release.
5. Discard bay leaf. Stir in kale and let it wilt into the hot soup for a few minutes.
6. Season with salt and pepper. Serve topped with Parmesan and crusty bread.