Boil dried white beans in water for 1 hour for power soaking.

Drain the soaked beans.

Add the drained beans and stock to a pressure cooker.

Heat the pressure cooker on high until pressure is reached.

Reduce heat to medium-low and cook for approximately 1 hour.

While waiting for the pressure to drop, chop onion, potatoes, leek, and kale.

Sautee chopped onions over medium-high heat until translucent.

Once pressure has dropped, transfer beans and stock into a large soup pot.

Add sauteed onions, leeks, potatoes, kale, dried thyme, basil, rosemary, and sage to the soup pot.

Add water as needed to achieve desired consistency.

Simmer until potatoes are fully cooked and tender.

Serve in a bread bowl or regular bowl.