Kale & White Bean Soup
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small bulb fennel, diced
- 4 cloves garlic, chopped
- 2 heaped tablespoons tomato paste
- ½ bunch kale, stems removed, coarsely chopped
- 1 cup dried cannellini beans
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 teaspoons sea salt
- ¼ teaspoon crushed chilli flakes
- 10 cups (2.5 litres) water
- Grated parmesan to serve
- Select SAUTÉ, HI heat, and preheat the cooking bowl.
- Heat the olive oil until shimmering then add the onions, carrots, celery and fennel.
- Sauté until softened and starting to brown, 7–10 minutes.
- Reduce SAUTÉ level to MED and continue cooking for 5 more minutes. Add garlic during the last minute of cooking and stir constantly.
- Add the tomato paste and cook, stirring constantly, for 3–5 minutes until caramelised. Add the kale, dried beans, bay leaf, thyme, salt, chilli flakes and water, stirring to combine
- Select either Pressure Cook or Slow Cook Legumes (if using the Fast Slow Pro)
- When cooking has completed, adjust seasoning and serve immediately, top with grated parmesan cheese.
How to cut up kale
Kale is all the rage but sometimes not so easy to chew as the stem is very woody. That is why the first step in preparing kale is to remove the stem from the centre of the leaf.
To do this, lay a leaf upside down on a cutting board and use the tip of a paring knife to cut a V shape along both sides of the rib, cutting it free from the leaf. Proceed to chop as desired.