Here’s a simple pressure cooker recipe for a brothy low-calorie soup chalked full of nutrients.
White Bean and Kale Soup is very easy to make in the pressure cooker. And if you don’t have a pressure cooker, then just change the recipe to bring the water to a boil on a stovetop first and then add all the ingredients and simmer until kale cooks down. For the beans, you can use either caned beans or you can cook your own (which is so easy in a pressure cooker). Enjoy this nutritious elixir!
White Bean and Kale Soup
- 1 medium sized bunch of kale, with stems removed and chopped or torn into medium chunks
- 12 ounces of cooked northern white beans
- 1 large yellow onion, chopped and sauted in a bit of water or oil
- 3 cubes of Rapunzel Vegan Vegetable Bouillon
- plenty of water (about 6 cups)
- iodized salt and freshly ground pepper to taste
Add kale, beans, bouillon, and onion to pressure cooker. Fill with water until kale is completely saturated but not much higher. Secure lid in place and set to “low pressure” for 15 minutes. Let pressure naturally release. Stir and add salt and pepper to taste.
Best served before a meal or on it’s own with fresh warm bread.
- Add garlic. Along with the onions, saute some pressed garlic to add a bit more flavor.
- Replace the yellow onions with green onions and omit the saute step. Just toss in some green onions along with the beans and kale.
- Add finely chopped carrots to bring out a bit of sweetness.
- If it gets too salty accidentally of if you need to increase the calorie count then add peeled, cubed potatoes. (Add them early if you know you want them. Otherwise, cook them separately and then add them at the end to cut the saltiness.)