Tuscan Kale Soup with White Beans and Sausage
This rich and hearty soup is full of veggies, beans, and Italian sausage. Topped with some fresh parsley and parmesan, its sure to warm the soul and satiate the appetite.
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Servings: 8
Calories: 308kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 2 slices bacon chopped
- 1 lb Italian sausage ground
- 1 onion medium
- 3 carrots chopped
- 4 cloves garlic diced
- 1 head broccoli
- 2 medium russet potatos cubed
- 4 cups chicken broth
- 1 cup water
- ½ tsp red chili flakes
- 1 sprig rosemary
- 2 sprigs thyme
- 2 cups kale chopped
- 1 tbsp parsley chopped
- ⅓ cup parmesan cheese grated
Instructions
- Set your Instant Pot Pressure cooker to Sauté. When hot, add olive oil and bacon. Remove bacon with a slotted spoon once the fat is rendered and the bacon is crispy.
- Form small ½ inch balls with Italian sausage and brown them in the instant pot still on Sauté. Remove and set aside once the outsides of meatballs are browned. (They do not need to be cooked through, they will pressure cook in the soup).
- Add onion to your pot and sauté for 4 minutes, until translucent.
- Add Potatoes, broccoli stems, carrots, and garlic. Sauté for 4 minutes.
- Add to your pot the chicken broth, water, cooked sausage balls, thyme and rosemary sprigs, and optional red chili flakes. Pressure cook on high for 5 minutes. Administer a quick release.
- Add beans, kale, and broccoli crowns to the soup, and let simmer for 5 minutes or until broccoli is firm but tender. Garnish with Fresh chopped parsley and parmesan cheese and serve.
Nutrition
Calories: 308kcal | Carbohydrates: 11g | Protein: 14g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 1008mg | Potassium: 584mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6097IU | Vitamin C: 88mg | Calcium: 159mg | Iron: 2mg