Instant Pot Instructions

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and celery and saute for 4 minutes.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Add in the carrot, garlic, pepper, salt, red pepper, thyme, bay leaf, tomatoes and kale. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
5. Discard the bay leaf. Add a cup of the soup into a blender and add half of the beans into the blender. Blend until smooth. Pour into the Instant Pot.
6. Add the remaining beans into pot along with the bread. Turn Instant Pot to saute setting (less) and simmer for 5 minutes. 
7. Turn off Instant Pot. Stir in the parmesan cheese. Ladle into bowls and serve. 

Slow Cooker Instructions

1. In a skillet over medium heat, add the olive oil. Sauté the onion and celery for about 4 minutes, until softened. Add the garlic and cook for another 30 seconds until fragrant.
2. Transfer the onion, celery, and garlic mixture to the slow cooker. Add the chicken broth, carrot, black pepper, salt, red pepper flakes, thyme, bay leaf, crushed tomatoes, and kale.
3. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the vegetables are tender.
4. Before serving, remove the bay leaf. Scoop out 1 cup of the soup along with half of the beans and blend until smooth. Pour the blended mixture back into the slow cooker to thicken the soup.
5. Stir in the remaining beans and toasted bread cubes. Let the soup sit for 5-10 minutes to allow the bread to soften.
6. Stir in the parmesan cheese and ladle into bowls.