My love for soup is unending. I have been experimenting with my pressure cooker recently and switched my normal recipe into a quick version.

Pressure Cooker Kale & White Bean Soup

1 leek
2 celery stalks
5 carrots
3 cups vegetable stock
3 cups water
8 garlic cloves
8 chicken tenders or 4 chicken breasts, frozen (optional)
1 lb dry white beans
1/2 tsp salt

Bring to pressure and let stay there for 30 minutes. Set a timer. Release pressure. I pulled the chicken out so I could shred it, but it could be left in the soup as well.

Add in –

1 bunch chopped kale
1 inch chunk parmesan or 1/2 cup shredded parmesan
3 cups water
1 tbsp chicken stock base

Stir and let simmer for another 10 minutes.  Serve.  Season with salt and pepper to taste.

If the soup gets too thick, add a little more water.