Tuscan Bean and Sausage Soup
Ingredient
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2 tablespoons olive oil
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½ pound Italian-style chicken sausage, casings removed
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1 ½ cups diced onion
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2 cloves garlic, minced
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1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
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1 teaspoon Italian seasoning
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1 (32 ounce) carton Swanson® Chicken Broth (4 cups)
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3 cups finely chopped kale leaves
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2 tablespoons grated Parmesan cheese
Direction
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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.
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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).
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When done, press Cancel and use the quick-release method to release the pressure.
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Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.
