Instant Pot Kale Soup

This smooth Kale Soup recipe is quick and easy. You only need 6 ingredients and 30 minutes! It's vegetarian and gluten-free and easily vegan.

Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings 8

Calories 278 kcal

2 tbsp olive oil
1½ cups chopped yellow onion
1 tbsp minced fresh garlic
1 bunch kale (8 to 12 ounces) rinsed, large stems removed and coarsely chopped
1 32 ounce container vegetable broth
1 28 ounce can diced tomatoes undrained
2 (15.5 ounce) cans cannellini beans undrained
2 cups peeled and sliced carrots (sliced ¼ inch thick) 3 to 4 carrots
3 russet potatoes peeled and sliced into bite size pieces (about ½ inch cubes) about 4 cups
1 tbsp Italian seasoning
1 bay leaf
½ tsp salt more or less, to taste
½ tsp black pepper more or less, to taste

Heat olive oil over medium high heat in a 6 quart Dutch oven or soup pot. Add onions and garlic and cook for 2 minutes, or until onions are soft, stirring constantly.
Add kale and cook for an additional 2 minutes, stirring constantly.
Add vegetable broth, diced tomatoes, cannellini beans, carrots, potatoes, Italian seasoning and bay leaf. Stir to combine. Bring to a gentle boil and reduce heat to maintain a gentle simmer (medium low to low).
Cover and cook for 25 to 30 minutes, or until potatoes and carrots are tender. Season with desired amounts of salt and pepper. Remove and discard bay leaf before serving.

Notes:

This recipe yields approximately 14 cups.
Cannellini beans can be substituted with great northern beans.
Vegetable broth can be substituted with chicken broth, but will not be vegetarian.
Store in an airtight container in the fridge for 3 to 4 days.
Freeze in an airtight container for up to 3 months. Defrost in the refrigerator overnight and reheat.

Keyword healthy soup recipes, italian soup, kale soup, soup recipe, vegetable soup