Prep for dried beans: Soak your beans for 8 hours to overnight or quick soak for 1-2 hours (see post for method). Smoky kale and white bean soup made in less than 30 minutes thanks to the instant pot. The flavors in this super easy meal will make your mouth water!
Course Main Course, Soup
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Sophia DeSantis
2cupsdry white beans, soaked overnight or quick soaked with 2 teaspoons of baking soda (see note, can also use canned beans)
1yellow or sweet onion, chopped
1/2teaspoonsea salt, optional depending on sausage used
splash of your favorite oil for sautéing, or veggie broth if avoiding oil
2vegan sausages, smoky or Italian flavored (see note)
1bunchlacinato/flat leaf/dino kale
1/4 to 1/2teaspoonliquid smoke, add more if not using smoky flavored sausage
Rinse soaked beans well to remove all traces of baking soda.
Turn the sauté setting on on the Instant Pot. Sauté onions, carrots, oregano and thyme with salt (if using) and a drizzle of oil or splash of broth until the onions begin to soften.
Add the beans (if using dried), sausage, kale and liquid smoke. Sauté for a few more minutes.
Turn the sauté function off and add the broth.
Put the top on and set to manual pressure cook on high for 20 minutes.
When it's done, release the steam valve carefully so you don't get a steam burn.
Allow all the steam to release then uncover and serve! If you are using canned beans, add them here after you drain and rinse them, put the top back on and allow to sit for about 10 or so minutes so the beans get warm.
Top with Parmesan if you want, but it's highly recommended!
See the post on soaking methods for the dried beans.
Make sure to rinse the soaked beans well to get off all of the baking soda.
You can also use canned beans, just add them to the end (see instructions).
I used precooked sausages, but if using uncooked then sauté them first with the onions and carrots.
You can also use tempeh instead of sausage.
This can easily be made on the stove by following the same directions except cooking it in a soup pot. Simmer for about 40-50 minutes, checking beans often for consistency. Add kale about 30 minutes into cooking so it doesn’t get too soft. Once beans are soft turn off heat and serve.