White bean and kale soup recipe

Ingredients

• 1½ cups dry white beans
• 8 cups cold water
• 8 cups chicken stock
• 2 cups chopped kale
• 2 tsp chopped fresh thyme
• 1 tsp fennel seeds, crushed (If you don’t have a mortar and pestle to crush the fennel seeds, roll your rolling pin over them to crush them.)
• ½ tsp dried marjoram
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 2 cups chopped onions
• 1 cup chopped carrot
• 1 cup chopped celery
• 2 garlic cloves, minced
• ½ tsp freshly ground black pepper
• ¼ tsp salt

• 2 tbsp diced red bell pepper
• 2 tbsp chopped fresh basil
• 2 tbsp finely chopped green onions

1. Wash beans. Make sure there are no stones in them.
2. Soak beans in 8 cups cold water for 30 minutes. Drain off water.
3. Place beans in the Instant Pot along with 8 cups chicken stock. Secure lid. Pressure cook on high for 30 minutes. Allow steam to release naturally.
4. Remove lid from pressure cooker. Add remaining ingredients.
5. Secure Instant Pot lid back on. Pressure cook on low for 5 minutes. Allow steam to release naturally.
6. Serve with your favorite garnishes, like the ones listed, if desired.