Name: Cranberry Bean & Kale Soup
Yield: 6
Ingredients: 2 cups dried cranberry beans; 1 onion, chopped; 2 large cloves garlic, minced; 1 tablespoon Italian seasoning; 1 1/2 cups stewed, diced tomatoes; 8 cups vegetable or chicken stock; 1 bunch kale, chopped; parmesan cheese, for serving (optional); Salt and black pepper, to taste

serves 6-8

Cranberry Bean & Kale Soup

Cranberry beans are velvety in texture and nutty in flavour - a gorgeous combination in this delicious rustic soup.

Ingredients

2 cups dried cranberry beans
1 onion, chopped
2 large cloves garlic, minced
1 tablespoon Italian seasoning
1 1/2 cups stewed, diced tomatoes
8 cups vegetable or chicken stock
1 bunch kale, chopped
parmesan cheese, for serving (optional)
Salt and black pepper, to taste

Instructions

In the Instant Pot or other pressure cooker:

Place all ingredients except kale in the Instant Pot and cook on HIGH for 35 minutes.
Allow pressure to release naturally until the pressure gauge drops on its own.
Stir in kale, replace the lid, and let sit for 5-10 more minutes to allow kale to wilt.
Adjust salt and pepper to taste, then serve with crusty bread and topped with Parmesan cheese, if desired.

In the slow cooker:

First, soak the beans. Place the beans in a pot or bowl and cover with 2-3 inches of water. Let sit for 8-12 hours or overnight. Drain and rinse well.
Place the soaked beans and all ingredients except kale in a 6-quart slow cooker.
Cover and cook on low for 4–6 hours or high for 2–3 hours.
About 20-30 minutes before serving, stir in the kale.
Adjust salt and pepper to taste, then serve with crusty bread and topped with Parmesan cheese, if desired.