Sausage, Bean, and Kale Soup

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.

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:

1. 🔪 Veg Prep (can be done up to 3 days ahead)
1. Drain and rinse canned beans.
2. Slice celery into 1/4 inch half moons.
3. Slice carrots into 1/4 inch half moons.
4. Small chop onion.
5. Remove kale from stem and tear or chop into bite size pieces.
2. Saute Time
1. Set pressure cooker on saute.
2. Add oil.
3. Once oil is hot add sausage (removed from casing if you purchased links) and break up with a sturdy spatula.
4. Let the broken up sausage brown on all sides, stirring and flipping occasionally, about 4 minutes.
5. Add celery, carrots, and onion and cook for an additional 4 minutes.
6. Add drained and rinsed beans, broth/stock, dried herbs, and 2 tsp of salt.
7. Stir to combine and close the lid to the pressure cooker.
3. Pressure Cook Time
1. Close steam vent and set pressure cooked to high pressure for 30 minutes.
2. Once time is up, quick release pressure.
3. Stir in torn kale and let it sit in the hot soup until softened, about 5 minutes.
4. Serve
1. Serve in bowls garnished with a squeeze of lemon and a sprinkle of parmesan.

Reheat Options

1. Warm soup in a medium pot over medium heat at a simmer for about 5-7 minutes.
2. Or microwave for 3-4 minutes, stirring halfway through.