Herbivoracious' White Bean and Kale Soup

12 steps · 45 min total

1. 01

   Sauté Aromatics (Pressure Cooker)

   Heat the olive oil in your pressure cooker base (without pressure) over medium-high heat. Add the onion, garlic, carrot, and 1 teaspoon kosher salt, then sauté until the onion turns translucent, which should take about 4 minutes.
2. 02

   Add Spices and Flavorings

   Stir in the bay leaves, rosemary, and your chosen flavor booster — a Parmesan rind, dried porcini, or broth powder will all work here.
3. 03

   Pressure Cook Beans

   Add the dry navy beans and 7 cups water to the pot. Bring the cooker up to high pressure and cook for 40 minutes, then let the pressure release naturally before opening the lid.
4. 04

   Remove Flavorings

   Carefully remove and discard the bay leaves and the Parmesan rind, if you used one.
5. 05

   Simmer Kale and Finish

   Stir in the dinosaur kale and the juice of 1 lemon. Simmer for another 10 minutes, until the kale is tender. Taste the soup and adjust the seasoning if needed, then serve with a generous drizzle of extra-virgin olive oil.
6. 06

   Soak Beans (Stovetop)

   If you're using the stovetop method, cover the navy beans with several inches of water and let them soak overnight.
7. 07

   Cook Beans on Stovetop

   Drain the soaked beans and transfer them to a large saucepan. Cover them with water by at least 2 inches and bring to a boil. Reduce the heat and simmer until the beans are tender, which could take anywhere from 1 1/2 to 2 hours.
8. 08

   Drain Beans, Reserve Broth

   Drain the cooked beans, making sure to reserve the cooking broth for later.
9. 09

   Sauté Aromatics (Stovetop)

   In a large saucepan, heat the olive oil over medium-high heat. Add the onion, garlic, carrot, and 1 teaspoon kosher salt, then sauté until the onion is translucent, about 4 minutes.
10. 10

    Simmer Broth and Flavorings

    Pour in 4 cups of the reserved bean broth. Add the bay leaves, rosemary, and your choice of Parmesan rind, dried porcini, or broth powder. Bring it all to a simmer and cook for 30 minutes.
11. 11

    Remove Flavorings

    Carefully remove and discard the bay leaves and the Parmesan rind, if you used one.
12. 12

    Add Beans, Kale, and Finish

    Stir in the cooked navy beans, dinosaur kale, and the juice of 1 lemon. Simmer for another 10 minutes, until the kale is tender. Taste the soup and adjust the seasoning if needed, then serve with a generous drizzle of extra-virgin olive oil.