White bean & Kale Soup (gf)

If you’re looking for a dinner that will fill you up without the meat, you found it! Some nights I prefer to go meatless and keep it simple. I LOVE the Instant Pot, it has saved us so much time preparing dinner at night. It makes flavorful soups super fast! This is more like a chili rather than a soup but will definitely keep you satisfied until your next meal. You can also make this soup without the IP and instead in a soup pot, the end result is the same. This recipe makes about 4 servings.


  • 2 15.2 oz Cannellini Beans
  • 1 Carrot, cut into small pieces
  • 3 Celery ribs cut into small pieces
  • 1 Cup Kale (rough chop)
  • 2 Tbsp Oregano
  • 1 Large White Onion diced
  • 4 Cups low sodium vegetable broth (gluten free)
  • 1/2 Cup of Quinoa
  • 1 Tsp Salt
  • 2 Tbsp Ground Cumin
  • 2 Tbsp Olive Oil


  1. Heat oil in IP on saute mode high temperature.
  2. Add onion, celery, and carrot; cook and stir until vegetables are tender for about 5 minutes.
  3. Stir in beans, salt, and cumin and cook for another 3 minutes.
  4. Add broth and bring to a boil.
  5. Reduce heat to low temperature and bring to a simmer until reduced about 6-7 minutes.
  6. Stir in kale and quinoa, cover and cook until quinoa is cooked. If using IP I turned it off then put on the KEEP WARM mode but on high temperature and put the cover on.
  7. Add oregano once done, and you are ready to enjoy it!

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