4mediumtomatoespeeled and coarsely chopped, about 4 cups
2stalkscelerysliced, about 1 cup
2mediumcarrotssliced, about 1 cup
1mediumZucchinihalved lengthwise and sliced, about 2 cups
1/8teaspoonred pepperdried crushed
5cupskale leavespacked, coarsely chopped and stemmed
Parmesan cheeseFreshly grated
Remove lid from a 6-quart Instant Pot. Press [Sauté]. Use [Adjust] to select “Normal” mode. When the word “Hot” appears, swirl in oil.
Add onion. Cook, stirring frequently, 5 minutes or until onion is tender but not brown. Add parsley and garlic. Cook, stirring constantly for 30 seconds. Immediately add chicken broth and beans.
Stir in tomato, celery, carrots, zucchini, elbow macaronis, basil, Italian seasoning, and crushed red pepper . Turn cooker off. Close and lock the lid of the Instant Pot.
Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 6 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release. Press [Sauté]. Use [Adjust] to select “More” mode.
Add kale, stirring frequently, 2 to 3 minutes or until soup just comes to a boil and kale wilts. Turn cooker off.
Ladle soup into bowls; sprinkle with Parmesan cheese.
Note: For ease in preparing kale, fold the leaves in half lengthwise. Cut out the ribs, and roll up several leaves together. Cut leaf roll in half lengthwise and then crosswise into 1-inch pieces. Rinse in 3 washings of cold water, draining between washings, and finish with a whirl in a salad spinner to remove sandy grit.