A nourishing, restorative and comfortingly delicious soup, this easy Instant Pot White Bean and Kale Soup recipe takes just a few minutes of prep time and your pressure cooker does the rest! Make a double batch while you’re at it because it makes fabulous leftovers!
I love coming in from the cold to a bowl of hot soup. Whether it’s brothy or creamy, I love them all. Winter soups are also the perfect way to use up two of the vegetables still growing in my garden this time of year: Kale and carrots.
Knowing that in the next few weeks I’ll be sowing seeds for new kale plants for the spring, I’m generous with my winter kale harvests. Seriously, you’d think I was brining in enough kale to feed my neighborhood. It’s always incredible to me how a near literal mountain of chopped kale shrinks to almost nothing in a pot of soup. It’s like, where did ALL of that kale GO?? But that’s okay, because you and I both know how much of that nutrition-packed, powerhouse-of-a-vegetable is actually in the soup and no one else (including picky children and husbands) needs to know that they’re actually getting several servings of vegetables in that one bowl of soup! (wink, wink)
Prep time for this kale and white bean soup is minimal – just a few minutes to chop your onions, kale, carrots and bacon. From there you fry up the bacon, saute the onions and veggies, then add the remaining ingredients and stand back while you’re Instant Pot transforms those ingredients into a hearty, satisfying soup.
Can This Be Made Head or Frozen?
Yes to both! In fact, this soup tastes even better the next day so make a double batch while you’re at it and enjoy the leftovers for lunch. It also freezes well for up to 3 months – simple thaw in the fridge overnight or reheat in the microwave or on the stovetop.
Can I Make This Vegan / Vegetarian?
Yes! Simply omit the bacon and substitute vegetable broth.
How Do I Make Creamy White Bean and Kale Soup?
A trick I like to use for make vegetable soups “creamy” without adding a ton of additional calories is to blend a portion of the soup and return it to the pot. It thickens the soup and gives it a “creamier” texture. Additionally, if you like, you can add a little bit of heavy cream just to “up” the creaminess factor.
Instant Pot White Bean and Kale Soup Recipe
Let’s get started!
Set the Instant Pot to “saute” and cook the bacon until done. Add the onions and cook until soft and translucent, 4-6 minutes. Add the celery, carrots and garlic and cook for another 3-4 minutes.
Add the kale and cook for a minute.
Add the beans and seasonings.
Add the broth.
Stir the ingredients.
Press “cancel” on the Instant Pot. Close the lid and seal the Instant Pot. Set the pressure cooker to HIGH for 35 minutes. Once it’s done cooking let the pressure naturally release (about 20 minutes).
Add salt and pepper to taste.
To serve, some optional garnishes include grated Parmesan cheese and/or croutons. Serve with some crusty bread for a satisfying lunch or dinner.
For more delicious and wholesome soups be sure to try our:
- Chicken Noodle Soup
- Italian Wedding Soup
- Minestrone Soup
- Ham and Bean Soup
- Cream of Mushroom Soup
- German Potato Soup
- Beef Barley Soup
Instant Pot White Bean and Kale Soup
- 4 ounces bacon , diced (vegetarian/vegan: omit and use some oil to saute the vegetables)
- 1 medium yellow onion , finely chopped
- 2 ribs celery , diced
- 2 carrots , diced
- 2 cloves garlic , minced
- 1 large bunch kale , roughly chopped
- 1 pound dried white beans , picked over and rinsed
- 5 cups quality chicken broth (vegetarian/vegan: use vegetable broth)
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1 bay leaf
- Set the Instant Pot to "saute" and cook the bacon until done. Add the onions and cook until soft and translucent, 4-6 minutes. Add the celery, carrots and garlic and cook for another 3-4minutes. Add the kale and cook for another minute. Add the beans, seasonings, and broth and stir the ingredients.Press "cancel" on the Instant Pot. Close the lid and seal the Instant Pot. Set the pressure cooker to HIGH for 35 minutes. Once it's done cooking let the pressure naturally release (about 20 minutes).Add salt and pepper to taste.To serve, some optional garnishes include grated Parmesan cheese and/or croutons. Serve with some crusty bread for a satisfying lunch or dinner.
Pamela C Harriman says
Kimberly: Just made this soup in my Instant Pot and it was EXCELLENT! I had a large bunch of kale and thought it might be too much, and I should have added the whole bunch. Next time I will. So good! We live in the Pacific Northwest, and this is such a good recipe for those wet and gloomy days, and for a summer day like we are having right now.
Thanks so much.
Kimberly Killebrew says
Wonderful, Pamela, I’m so happy you enjoyed it, thank you!
Made this the ‘old fashioned’ way….in a pot! The results exceeded my expectations, it was absolutely delicious! Extra benefit is that it comes together sooo quickly. I did add about 3/4 cups of dry large couscous at the end and cook for another 8-10min. Looking forward to leftover for lunch today. (o:
Kimberly @ The Daring Gourmet says
Fantastic, cwp, I’m so glad you enjoyed it and appreciate the feedback, thank you!