Description
Here’s a tasty recipe for Italian Sausage and White Bean Soup, perfect for making in your Instant Pot and ensuring it’s gluten-free:
Ingredients
Units
Scale
- 1 pound Italian sausage (ensure it’s gluten-free)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth (gluten-free)
- 2 cans (15 ounces each) white beans, drained and rinsed (like cannellini or great northern beans)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups fresh spinach or kale, chopped
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Sauté Sausage and Vegetables: Set the Instant Pot to sauté mode and add olive oil. Once hot, add the Italian sausage, breaking it up as it cooks until browned. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the onion is translucent.
- Add Ingredients: Stir in the diced tomatoes, chicken broth, white beans, oregano, basil, salt, and pepper. Combine the ingredients thoroughly.
- Cook: Close the lid and set the Instant Pot to high pressure for 10 minutes. Make sure the valve is set to the sealing position.
- Natural Pressure Release: Allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Add Greens: Open the lid and stir in the spinach or kale. Let it wilt in the hot soup for a couple of minutes.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired.