Instant Pot Tuscan White Bean Soup
Easy recipe to make a really hearty and delicious soup. Great with crusty French bread and butter.
Ingredients
- 1 c celery diced
- 1/2 c onion diced
- 2 c carrots thinly sliced or carrot strings
- 1 c mushrooms fresh, sliced
- 4 clv garlic
- 3 can cannellini beans 15 oz cans, drained
- 1 can San Marzano tomatoes 28 oz can
- 1 T italian seasoning
- 1 lb Italian sausage broken into bite-size chunks
- 1 1/2 c kale shredded
- 1/2 c Italian parsley chopped
Instructions
- Toss all ingredients (except kale and parsley) into the pot. Mix well – and be sure to break the sausage into bite-sized chunks.
- Set the instant pot to Manual and cook on high for 5 minutes. If you don’t have a Manual setting, use the Pressure setting and make sure it’s set to High.
- After cooking, allow the pot to release pressure naturally. It could take from 10 – 30 minutes.
- Then open the pot, add the kale and parsley, and let sit for a couple of minutes before serving.
Notes
The original recipe also includes 2 cups of chopped leeks added to the pot, and some chopped fresh lemon to be added at the end with the kale and parsley.
Also, of course, salt and pepper to taste.
Also, of course, salt and pepper to taste.