Press the saute button on the Instant Pot. Once it displays hot, add the olive oil and then add the onion, garlic and celery. Cook for around 3 minutes until soften.
Then add the carrots, can of diced tomatoes, tomato paste, sage leaves, dried thyme and oregano. Stir well.
And then add the can of white beans and mix.
Add vegetable broth, salt and pepper and give a good stir.
Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 10 minutes with the pressure valve in sealing position. Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
Open the lid and press saute. Add chopped kale and stir.
Add lemon juice and let simmer for around 5 minutes until kale leaves wilt. You may need to add more broth here as the soup simmers. I added around 1/2 cup extra broth at this point.
Serve this white bean, tomato & kale soup with a crusty bread.
Stove-top Instructions
Heat oil in a pan on medium heat. Add onion, garlic and celery and saute for 3-4 minutes. Add carrots, diced tomatoes, tomato paste, sage, thyme and oregano. Saute 1 minute. Then add the beans, broth, salt, pepper and stir. Cover the pan with a lid and simmer 15 minutes. Then add chopped kale and simmer 10 more minutes until kale is soft. Add more broth as needed. Squeeze in fresh lemon juice and serve.
Notes
You can garnish the soup with parmesan cheese before serving. Even a spoonful of pesto will be nice on top.