Made delicious with an array of colorful veggies and a sprinkle of bold seasonings like smoked paprika and crushed red pepper flakes. It may be meatless, but this hearty soup is loaded with protein-packed beans that are sure to hit the spot!
Set your Instant Pot to the sauté setting. Add oil. Once heated, add onion, garlic, carrots and celery, cooking for 4-5 minutes, until softened.
Stir in the salt, pepper, red pepper flakes, Italian seasoning, paprika, cumin and tomato paste and continue cooking for 1 minute.
Stir in the beans, chicken broth and diced tomatoes.
Set valve to the “sealing” position. Pressure cook on high pressure for 40 minutes. Once the timer is done, switch the valve to the “venting” position and release the pressure manually.
Remove lid and stir in the lemon juice, green beans and kale. Cover and let sit for 5-10 minutes before serving, until kale is wilted.
Notes
You can also use canned beans if preferred. If so, use 2 cans beans of choice, drain and rinse before adding to the soup. This will also reduce the cook time to 20 minutes vs. 40.
Swap kale with another leafy green, like spinach, collard greens, swiss chard, etc.