1. Preheat a large pot over medium heat. Once the pot is ready add the chopped onions, garlic, Italian seasoning, celery, carrots and sauté until the onions are soft. Usually about 5-6 minutes.
2. Then, add the green beans and and kidney beans and toss with the everything until well combined.
3. Add the tomatoes, tomato paste, veggie stock, water, soy sauce, balsamic vinegar, and maple syrup. Let the minestrone soup come to a boil then reduce the heat and let it simmer for 20-25 minutes. Add the pasta and cook for another 10 minutes or until the pasta is soft.
4. Finally, add the chopped kale, stir, and mix well.
5. Salt and pepper to taste.

Instant Pot Instructions

1. Set the Instant Pot to “saute” and once it’s hot, add the chopped onions, garlic, Italian seasoning, celery, and carrots. Cook until the onions are soft.
2. Turn the Instant Pot off and add all the remaining ingredients, except for the kale, and give a quick stir. Lock the lid and cook on high pressure for 4 minutes. Once the timer goes off let the Instant Pot sit for 10 minutes then release any remaining pressure.
3. Unlock the lid and add the kale. Give it a stir and let sit until the kale begins to wilt, usually about 1 minute.

4. Season to taste with salt and pepper.
5. Serve.