Course
Dinner
Servings
3-4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 🥶 Make soup up to step 3b (just before adding kale) and freeze for up to 3 months.
- 🧈 To make this recipe Keto friendly, remove the beans or use these organic black soy beans.
Ingredients:
- 1 (15 oz) can of navy, cannellini, pinto, or kidney beans
- 1 tbsp olive oil
- 1 lb ground sausage such as Italian
- 4 cups of chicken or vegetable stock/broth
- 4 celery stalks
- 2 medium carrots
- 1 small yellow or sweet onion
- 3 tsp of dried rosemary, oregano, basil, or parsley
- 3 cups of curly kale, about 1 bunch
- Salt and pepper to taste
Optional Garnish
- Parmesan (if not dairy free)
- Lemon wedge
Directions:
- 🔪 Veg Prep (can be done up to 3 days ahead)
- Drain and rinse canned beans.
- Slice celery into 1/4 inch half moons.
- Slice carrots into 1/4 inch half moons.
- Small chop onion.
- Remove kale from stem and tear or chop into bite size pieces.
- Saute Time
- Set pressure cooker on saute.
- Add oil.
- Once oil is hot add sausage (removed from casing if you purchased links) and break up with a sturdy spatula.
- Let the broken up sausage brown on all sides, stirring and flipping occasionally, about 4 minutes.
- Add celery, carrots, and onion and cook for an additional 4 minutes.
- Add drained and rinsed beans, broth/stock, dried herbs, and 2 tsp of salt.
- Stir to combine and close the lid to the pressure cooker.
- Pressure Cook Time
- Close steam vent and set pressure cooked to high pressure for 30 minutes.
- Once time is up, quick release pressure.
- Stir in torn kale and let it sit in the hot soup until softened, about 5 minutes.
- Serve
- Serve in bowls garnished with a squeeze of lemon and a sprinkle of parmesan.
Reheat Options
- Warm soup in a medium pot over medium heat at a simmer for about 5-7 minutes.
- Or microwave for 3-4 minutes, stirring halfway through.