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Instant Pot White Bean & Kale Soup with Salsa Verde

4 servings

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Instant Pot White Bean & Kale Soup with Salsa Verde

Product Details

Time: 30 min active, 2 hours total. Makes 4 servings.

If you’ve never cooked dried beans because of the time commitment, the Instant Pot is here to change your mind. This rustic stew features big beans, hunks of tomato, and juicy kale leaves.

Contains: milk, wheat.

Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost same day, microwave on high, 2 to 3 minutes.

What You Get


Large white lima beans

Vegetable broth (see note below)


Whole tomatoes

Par-baked baguette

Salsa verde

Grated Parmesan cheese

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Peel 5 cloves of garlic. Set the Instant Pot to the sauté setting, and warm 3 tablespoons olive oil. Add the garlic and sauté until fragrant, 1 minute. Add 1 cup of the beans, along with the vegetable broth. Cover, seal the vent, and cook on high pressure until beans are tender and creamy, 60 minutes. Quick release the pressure, 5 minutes.

Step 2

Toward the end of cooking, remove the ribs from the kale and chop the leaves into bite-sized pieces. Drain and roughly chop the tomatoes.

Step 3

Return the Instant Pot to the sauté setting, and bring the beans to a simmer. Add the kale and tomatoes and simmer on low until the kale is tender and the tomatoes release their juices, 10 minutes. Season with salt to taste.

Step 4

Just before serving, slice and toast the baguette.

Step 5

Transfer the beans into bowls, drizzle with spoonfuls of the salsa verde, and sprinkle with Parmesan. Grind with pepper and serve warm, with the baguette for dunking.

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About The Producer

Good Eggs Meal Kits
Oakland, CA
The Good Eggs team is here to bring you simple, delicious, and absurdly fresh eats—now made a little easier with Good Eggs meal kits.Read more