• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon fennel seed
• 6 cups low-sodium chicken or vegetable broth
• 1 (28-ounce) can diced tomatoes
• 1 (16-ounce) can kidney beans, drained and rinsed
• 1 zucchini, chopped
• 1 (3-inch) parmesan rind
• 1 bay leaf
• 1 bunch kale, stems removed and leaves chopped
• 2 teaspoons red wine vinegar
• kosher salt and freshly ground black pepper, to taste
• 1/3 cup freshly grated parmesan
• 2 tablespoons chopped fresh parsley leaves

Set a 6 or 8 quart Instant Pot to the high sauté setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in basil, oregano and fennel seed until fragrant, about 1 minute. Stir in stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf. Select ‘Manual’ or ‘Pressure Cook’ setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, carefully quick-release the pressure. Stir in kale until wilted, about 2 minutes. Stir in red wine vinegar; season with salt and pepper, to taste. Serve immediately, garnished with parmesan and parsley, if desired.