White Bean Tomato & Kale Soup made in the Instant Pot- this comforting soup is easy to make with minimal prep and is also vegan and gluten-free.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 40 minutes
  • Total time: 45 minutes
  • Yield: 5
  • Category: Soup
  • Cuisine: American

Ingredients

  • 1.5 tablespoon olive oil (22 ml)
  • 1 medium yellow onion
  • 4 large garlic (chopped)
  • 2 ribs celery (chopped)
  • 2 medium carrots (chopped)
  • 14.5 oz can diced tomatoes
  • 1 tablespoon tomato paste
  • 5-6 sage leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 15.5 oz can white beans
  • 3.5 cup vegetable broth (divided, 28 oz)
  • 3/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 3-4 cups chopped kale
  • 1 lemon (juice of)

Method

  1. Press the saute button on the Instant Pot. Once it displays hot, add the olive oil and then add the onion, garlic and celery. Cook for around 3 minutes until soften.
  2. Then add the carrots, can of diced tomatoes, tomato paste, sage leaves, dried thyme and oregano. Stir well.
  3. And then add the can of white beans and mix.
  4. Add vegetable broth, salt and pepper and give a good stir.
  5. Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 10 minutes with the pressure valve in sealing position. Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
  6. Open the lid and press saute. Add chopped kale and stir.
  7. Add lemon juice and let simmer for around 5 minutes until kale leaves wilt. You may need to add more broth here as the soup simmers. I added around 1/2 cup extra broth at this point.
  8. Serve this white bean, tomato & kale soup with a crusty bread.

Stove-top Instructions

  1. Heat oil in a pan on medium heat. Add onion, garlic and celery and saute for 3-4 minutes. Add carrots, diced tomatoes, tomato paste, sage, thyme and oregano. Saute 1 minute. Then add the beans, broth, salt, pepper and stir. Cover the pan with a lid and simmer 15 minutes. Then add chopped kale and simmer 10 more minutes until kale is soft. Add more broth as needed. Squeeze in fresh lemon juice and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.