- 2 tbsp olive oil
- 4 tbsp sliced garlic
- ½ teaspoon crushed red pepper
- 1 can cannellini beans, rinsed and drained (19 oz)
- 2 bay leaf
- 12 cups chicken broth
- 12 cups coarsely chopped kale
- ½ cup grated Parmigiano Reggiano
On the Pressure Cooker pannel, welect Sauté and add oil. When hot, add garlic and crushed red pepper. Sauté and mix for 1 minute. Press Cancel.
Add beans, bay leaf, and broth. Secure the lid on the pot. Close the pressure-release valve. Select Soup. When cooking is complete, use the manual release to depressurize.
If desired, you can mash some of the beans for a thicker consistency. Mix in kale and cheese. Divide soup among bowls. If desired, serve with toasted bread.