Tuscan White Bean and Kale Soup

Serves: 4
Yields: 10 and 1/2 cups

1 cup cannellini beans

Overnight soak beans in water

2 tbsp olive oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion, carrot, celery and sauté for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

2 cups tomatoes, chopped
1/4 tsp dried rosemary
1/4 tsp dried thyme
3/4 tsp red pepper flakes

2 tsp salt

Sauté all the above for 2 minutes.

1 bunch kale
6 cups water

Add kale, water, stir well. Set the manual for 9 minutes.

Once the times goes off, allow the pressure to release for 10 minutes and then use the quick release method before opening the lid.

Taste Note: Tastes AWESOME
Source: thekitchengirl