4 medium tomatoes, peeled and coarsely chopped (about 4 cups)
2 medium celery stalks, sliced (about 1 cup)
2 medium carrots, sliced (about 1 cup)
1 medium zucchini, halved lengthwise and sliced (about 2 cups)
1/2 cup uncooked elbow macaroni
2 teaspoons dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/8 teaspoon dried crushed red pepper
5 cups packed coarsely chopped stemmed kale leaves
Freshly grated Parmesan cheese
How to Make It
Remove lid from a 6-quart Instant Pot®. Press [Sauté]. Use [Adjust] to select "Normal" mode. When the word "Hot" appears, swirl in oil. Add onion. Cook, stirring frequently, 5 minutes or until onion is tender but not brown. Add parsley and garlic. Cook, stirring constantly, 30 seconds. Immediately add chicken broth and beans.
Stir in tomato and next 8 ingredients (through crushed red pepper). Turn cooker off. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 6 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4). Press [Sauté]. Use [Adjust] to select "More" mode.
Add kale, stirring frequently, 2 to 3 minutes or until soup just comes to a boil and kale wilts. Turn cooker off.
Ladle soup into bowls; sprinkle with Parmesan cheese.
For ease in preparing kale, fold the leaves in half lengthwise. Cut out the ribs, and roll up several leaves together. Cut leaf roll in half lengthwise and then crosswise into 1-inch pieces. Rinse in 3 washings of cold water, draining between washings, and finish with a whirl in a salad spinner to remove sandy grit.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.