Chicken Sausage & Kale Soup

Ingredients

– 1lb (485g) chicken or turkey sausage (sliced links or crumbles) – 2 Tbsp (19g) olive oil – 1 medium (178g) yellow onion, diced – 4 cloves garlic (20g), minced – 3 large carrots (240g), peeled & chopped – 3 stalks celery (122g), chopped – 1 1/2 tsp dried oregano – 1 tsp dried rosemary – 1 tsp dried thyme – 1 bay leaf – Salt & pepper to taste – 5 cups (1163g) chicken broth, regular or low-sodium (or veggie broth!) – 2–15oz cans (528g) white beans, drained & rinsed – 9 cups fresh kale, chopped & stems removed – 1/4 cup grated parmesan cheese, plus more for garnish – 1/2 Tbsp red pepper flakes, optional

1. Set Instant Pot for “Sautee” and wait ~1 minute to heat. Add sausage and brown (6-7 minutes). 2. Add olive oil, onion, garlic, carrots, celery, and seasonings and stir. Sautee for 4-5 minutes, stirring frequently until veggies are soft and tender. 3. Add broth and beans. Lock lid and close pressure valve. 4. Set settings to “Pressure Cook” and timer to 3 minutes (these 3 minutes will start once pressure is reached, which takes ~10-15 minutes). 5. When done, press “Cancel” and release pressure from valve. 6. Once pressure is release and valve drops, take lid off and stir in kale and parmesan cheese. 7. Let sit for 5-10 minutes and serve!

Directions

Serve with bread or crackers & enjoy!