Vegetarian Tuscan White Bean Soup 4SVGS (LUNCH/DINNER)

Pressure cooker directions: Cut the carrot into 1/4-inch diced pieces. Place the kale on the cutting board and rough chop into 1-inch pieces. Place 1 tablespoon of olive oil in the Instant Pot then add in the cut carrots and kale. Next add in the pesto white beans followed by the Tuscan soup base and 3 cups (24 fluid ounces) of water. Stir to mix. Put the lid on the pot then set to pressure cook on high pressure for 9 minutes.

While the soup is cooking, slice the dinner rolls in half lengthwise. Place in a toaster, or 300 F. oven to warm and crisp.

When cooking time is up, do a quick release of the steam. Carefully take off the lid then stir in the Parmesan butter. Turn off all heating elements.

Ladle the soup into bowls. Enjoy some crusty sour dough bread on the side!

Stovetop: Chop the carrot and kale as outlined above in Step 1. Place the large pot on medium heat with 2 tablespoons of olive oil. Place the kale and carrots in the pot. Cook for 8 minutes, stirring often, then add in the Tuscan soup base, pesto white beans and 3 cups (24 fl ounces) of hot water. Place on medium-high heat until the soup comes to a boil. Stir occasionally to prevent sticking. Lower the heat to medium and simmer for 10-15 minutes more, or until the vegetables are tender. When fully cooked, stir in the Parmesan butter then turn off the burner. Prepare the dinner rolls as above in Step 2.