White Bean and Sausage Soup

By: Urvashi Pitre

White Bean and Sausage Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Side Dish, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Diet
Dairy Free, Egg Free, Gluten Free, Low Carb, Nut Free, Soy-Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Per Serving
Calories: 200
Total Fat: 5g
Saturated Fat: 2g
Sodium: 850mg
Carbohydrates: 22g
Fiber: 6g
Sugars: 4g
Protein: 17g"]
cuisine icon Keywords
1-2 hours, 8 servings, bay leaves, bulk italian-style turkey or chicken sausage, chopped fresh collard greens, chopped fresh parsley, contributed, cook 40 min, dairy free, diced fire-roasted tomatoes, diced large onions, dried navy beans, easy, egg free, garlic cloves, gluten free, instant pot recipe, instant pot soup, italian seasoning, kosher salt, low carb, lunch, modern, nut free, prep 65 min, pressure cook, pressure cooker recipes, sauté, shredded parmesan cheese, side dish, soup, soy-free, water

prep icon Prep Time
65 min
cook icon Cook Time
40 min

serving icon Servings
8 servings
Ingredients
  • 1 cup dried navy beans
  • 1 lb bulk Italian-style turkey or chicken sausage
  • 2 garlic cloves
  • 2 cups diced large onions
  • 1 can diced fire-roasted tomatoes
  • 3-4 bay leaves
  • 1 tbsp Italian seasoning
  • 1 1/2 tsp kosher salt
  • 3 1/2 cups Water
  • 4 cups chopped fresh collard greens
  • 1/2 cup chopped fresh parsley
  • 1/2 cup shredded Parmesan cheese
Instructions
  • One hour before you plan to cook, place the dried beans in a bowl and cover with hot water by 2 inches; drain before using.
  • Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the sausage and garlic and break up with a wooden spoon. Add the onions, tomatoes, beans, bay leaves, Italian seasoning, salt, and water. Stir in the collard greens.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH Pressure for 35 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  • Discard the bay leaves, stir in parsley and Parmesan cheese (if desired), and serve.
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