This is the soup I mentioned in my garlic bread post. I got it from The “I Love My Instant Pot” Vegan Recipe Book, but I think I altered it enough that it’s safe to post my version without violating any copyrights. The real recipe is called White Bean with Garlic and Kale Soup on page 91.
This soup would be quick and simple, but I put butternut squash in it, so that adds a little more time to it. I also added arborio rice to make it a little more hearty.
Ingredients
2 tablespoons olive oil
1 onion thinly sliced
8-10 cloves of garlic thinly sliced
8 cups of vegetable broth
1 tablespoon of oregano
1 6 ounce can of tomato paste
2 overflowing tablespoons of red wine vinegar
1/2 of a large butternut squash cut into 1/2″ pieces (do the same with the other half, spread out on a baking sheet with parchment paper and freeze. Once frozen, put in a storage container or freezer bag and save for the next batch of soup).
1/2 cup (heaping) of arborio rice, rinsed
3-4 cups of pre-washed kale
1 can of kidney beans and 1 can of great northern beans drained and rinsed
Salt and pepper to taste (I put a heaping teaspoon of salt and a tablespoon of pepper)
Directions
Set the Instant Pot to saute and add the oil. Once the oil is heated, saute the onions until browned. Add the garlic and saute for 1 more minute.
Add all the ingredients except for the kale and beans and mix well. Mix in the kale, lock the lid, and cook on manual for 10 minutes. Let release naturally or don’t. Depends on how much time you have. I’ve released it as soon as it was done and it was fine.
Add the canned beans and let them warm for about 10 minutes.
Season with salt and pepper if needed and serve with bread.