Cannellini, Kale, and Bread Soup
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt and pepper
- 1 medium yellow onion (chopped)
- 3 cloves garlic (chopped)
- 2 tablespoons olive oil (plus more for garnish)
- 1/4 cup pancetta (diced, from a 1/2-inch- thick slab, or
- 1 carrot (finely diced)
- 1 rib celery (finely diced)
- 4 cups savoy cabbage (chopped)
- 4 cups lacinato kale (chopped including center ribs)
- 4 cups vegetable broth (or chicken, homemade or low-sodi
- 3 cups cannellini beans (soaked, from 1 1/2 cups dried be see note)
- 1 rind parmesan cheese (2-inch, optional)
- 1 pinch red chile flakes
- 2 cups rustic bread (1-inch pieces, crusts discarded, 4
- 1/2 cup marinara sauce (homemade or jarred warmed)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (3g)
- Sodium 12.2800954861111 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Put the oil in the pot, select Saute, and adjust to More/High heat. When the oil is hot, add the pancetta and cook, stirring occasionally, until it begins to brown, 2 minutes. Carefully spoon out all but 1 tablespoon of the fat. Add the onion, carrot, and celery to the pot and cook, stirring, until the onion is just tender, 4 minutes. Add the garlic and cook until fragrant, 45 seconds. Press Cancel. Add the cabbage, kale, broth, beans, cheese rind (if using), red chili flakes, 1/2 teaspoon salt, and several grinds of pepper. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 15 minutes. Make sure the steam valve is in the “Sealing†position and that the “Keep Warm†button is off. When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick- release the remaining pressure. Stir the bread and marinara sauce into the soup and let stand for 2 minutes. Discard the cheese rind and season the soup with salt and pepper. Ladle the soup into bowls and garnish with a drizzle of olive oil, if desired.
