White Bean and Kale Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 4 cups water
- 1 large onion
- 3 garlic cloves
- 3 tsp balsamic vinegar
- sea salt (to taste)
- freshly ground black pepper (to taste)
- 32 oz vegetable broth
- 16 oz great northern beans (dry)
- 1 vegetable bullion cube
- 1 tsp ground ginger (i use already ground ginger. be car
- 3 tsp soy sauce
- 14.5 oz carrots (about 1 cup sliced)
- 3.5 oz kale chopped
- 1 medium lemons
- Carbohydrate 10.9282983466408 g
- Cholesterol 0 mg
- Fat 0.286260552658333 g
- Fiber 2.26324441232481 g
- Protein 2.195113319675 g
- Saturated Fat 0.0448238718455833 g
- Serving Size 1 1 serving (559g)
- Sodium 372.157553670926 mg
- Sugar 8.66505393431603 g
- Trans Fat 0.11352151576025 g
- Calories 45 calories
Fill the pressure cooker half-way full with water. (See Note 1)Add dried great northern beans to the pressure cooker and bring to high pressure. Once at high pressure, cook for 45 minutes. (See Note 2)Chop the vegetables (i.e. garlic, onion, carrots,kale). (See Note 3)Use the quick release method to open the pressure cooker, and drain the beans, which should be al dente.add the beans back to the pressure cooker, and add the vegetable broth, vegetable bouillon cube, garlic, ginger, onion, soy sauce, salt, and pepper to the beans.Bring the pressure cooker to high pressure, and cook at high pressure for 30 minutes.Use the quick release method, and add kale and carrots. Taste the soup and add salt and pepper to taste. (See Note 4)Bring the pressure cooker to high pressure, and cook at high pressure for 5 minutes.Use the quick release method, and add balsamic vinegar and lemon juice.
