White Beans and Kale Soup

1 pound white beans
1 cup chopped celery
1 cup diced carrot
1 medium chopped onion
8 cups beef stock
12 ounces organic chopped kale (fresh or frozen)

Soak pintos beans in hot water while preparing vegetables and rinse well.

Saute the onions, celery, and carrots for 10 minutes in a pressure cooker. Add kale, beef stock, and white beans. Pressure cook on high for 35 minutes. Natural release for 20 minutes.