White Bean and Kale Soup - Recipe

White Bean and Kale Soup
Vegan option and gluten-free / Yields 10 cups, serves 6 / 20 minutes active (1 ½ hours total using pressure cooker)

• ¼ cup extra-virgin olive oil plus more for garnish
• 1 medium onion, finely diced
• 1 whole head garlic, peeled and minced
• 1 carrot, finely diced
• 1 teaspoon salt
• 2 bay leaves
• 1 teaspoon minced fresh rosemary leaves
• 1 parmesan rind or 3/4 ounce dried porcini mushrooms or 2 tablespoons vegetarian broth powder (ok to use more than one)
• 2 cups dry white beans such as cannellini, rinsed and picked over
• 1 bunch dinosaur (lacinato) kale, stems stripped, cut in to ribbons and thoroughly washed
• juice of 1 lemon

1. Pressure cooker method: In the pressure cooker base, but without pressure, heat the olive oil over a medium-high flame. Saute the onion, garlic, carrot and 1 teaspoon of salt until the onion is translucent, about 4 minutes.
2. Add the bay leaves, rosemary, and your choice(s) of the parmesan rind, dried porcini, or broth powder. Add the dry beans and 7 cups of water. Bring up to high pressure and cook for 40 minutes, then allow the pressure to release naturally. Open the lid.
3. Remove the bay leaves and parmesan rind (if using).
4. Add the kale and lemon juice and simmer for 10 minutes, until the kale is thoroughly tender. Taste and adjust seasoning, then serve, garnished with a generous drizzle of extra-virgin olive oil.
5. Stove-top method: In a large pot, soak and cook the beans as usual, reserving 7 cups of the bean cooking liquid when finished. Saute the vegetables as above.
6. Add the bean broth, bay leaves, rosemary and your choice of the parmesan rind, dried porcini, or broth powder. Bring to a simmer and cook for 30 minutes. Add the beans and then do step 4 above.