Instant Pot Tuscan Bean and Sausage Soup

 


Instant Pot Tuscan Bean and Sausage Soup

Ingredients

2 tablespoons olive oil

½ pound Italian-style chicken sausage, casings removed

1 ½ cups diced onion

2 cloves garlic, minced

1 (15 ounce) can white kidney beans (cannellini), rinsed and drained

1 teaspoon Italian seasoning

1 (32 ounce) carton Swanson® Chicken Broth (4 cups)

3 cups finely chopped kale leaves

2 tablespoons grated Parmesan cheese

Directions

On a 6-quart Instant Pot, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel.

Add the onion, garlic, beans, Italian seasoning, and Swanson Chicken Broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes).

When done, press Cancel and use the quick-release method to release the pressure.

Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.

 

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