This Instant Pot white bean and kale soup is a healthy meal prep idea that is sure to help you feel full and satiated. Though its vegan, this soup is super creamy and packed with so many healthy vegetables. It is also warm and filling, perfect for those cold and rainy days when you want to cuddle up with a good book.
What makes this White bean and kale soup so amazing?
Not all days are full of sunshine and warmth! Sometimes those cold rainy days creep in and all you want to do is eat warm filling food, cuddle up on the couch and read/watch a show. This recipe will give you just that, a warm and filled up tummy to help you get into that cozy content mood. It's like a warm hug or a fluffy blanket--but for your insides!
Okay, I know your first thought is likely mac and cheese or something along those lines. But, I've got something a little healthier this time, though just as creamy. This soup is super creamy, loaded with vegetables, and extremely filling. But wait, you may want to get into your coziest pj's for this one, because it's loaded with our favourite magical fruit (toot). Bring on the bloat cause we're prepared!
Tips, Tricks, and Modifications.
Substitute the oat milk for any non dairy milk. Any non dairy milk will do, but oat milk seems to be the creamiest.
Add in other vegetables. Feel free to experiment here and add or subtract veggies you like!
Can I use regular milk? Yes! Literally any kind of milk will work just fine in this recipe.
Can I use chicken broth? Absolutely! The only broth that I would advise against in this recipe is beef broth.
Looking for more plant based recipes?
Crispy Oven Baked French Fries
Please leave me a comment if you made this recipe and don’t forget to share a picture of your creation with @Fiftyshadesofyumm on Facebook and Instagram using #Fiftyshadesofyumm.
ENJOY AND HAPPY COOKING!
Instant Pot White Bean and Kale soup | Vegan
- Pressure Cooker
- 1 tablespoon Olive Oil
- 5 Cloves Garlic minced
- ½ Medium Red Onion diced
- 1 Cup Celery chopped
- 1 Cup Carrots peeled and chopped
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 tablespoon White Wine Vinegar
- 540 mL Canned White Kidney Beans drained and rinsed
- 4 Cups Low Sodium Vegetable Broth
- ½ teaspoon Salt
- 1 teaspoon Black Pepper ground
- 2 Cups Fresh Kale chopped
- ½ tablespoon Corn Starch
- 1 Cup Oat Milk or other plant based milk
- Fresh Parsley to garnish
- Set pressure cooker to saute function and add oil to pot. Allow oil to heat up (approx 2 minutes)
- Add in the minced garlic and diced red onions to the pot and saute in the olive oil until it becomes fragrant (approx another 2 minutes).
- Add the chopped celery, chopped carrot, oregano, and thyme to the pot then deglaze the pot with the white wine vinegar. Saute for another 2 minutes.
- Add in the white kidney beans and then pour the vegetable broth into the pot. Sprinkle in the salt and pepper. Give everything a stir before placing the lid securely on the pressure cooker.
- Set the pressure cooker to pressure cook on high for 10 minutes. Make sure the valve on top of the pressure cooker is pointed towards the sealing position.
- After the ten minutes has passed move the valve on the top of the pressure cooker to the venting position and allow all of the steam to vent before removing the lid (you'll hear the pin at the top drop).
- Set pressure cooker back to the saute function and stir the kale into the pot.
- In a small bowl combine the oat milk and corn starch together by vigourously stirring with a fork until all of the corn starch has mixed into the milk. Pour the mixure into the soup and then stir until the soup starts to thicken. This should only take a couple minutes.
- Serve and enjoy. Garnish with parsley.
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