Smoked Sausage and Tuscan White Bean Soup

4.8
(27)

Grab your programmable pressure cooker and make this hearty smoked sausage and vegetable-loaded soup, in partnership with Hillshire Farm® Brand.

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Prep Time:
20 mins
Cook Time:
55 mins
Additional Time:
15 mins
Total Time:
1 hrs 30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 pound dried great Northern beans, rinsed and sorted

  • 6 cups water

  • 1 tablespoon olive oil

  • 1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, halved lengthwise and cut into 1/2" half-moons

  • 1 ½ cups chopped yellow onions

  • 2 tablespoons minced garlic

  • 1 tablespoon chopped fresh thyme

  • 8 cups unsalted chicken stock

  • 2 teaspoons kosher salt

  • 5 cups thinly sliced kale

  • 4 ounces uncooked small shell pasta

  • 1 teaspoon lemon zest

  • ½ teaspoon crushed red pepper

  • 1 (14.5 ounce) can diced tomatoes, drained

  • ½ cup grated Parmesan cheese

Directions

  1. Set programmable pressure cooker to SAUTE. Add rinsed and drained beans and 6 cups water. Bring to a boil and fasten and lock lid. Switch cooker to HIGH PRESSURE for 1 minute. Release pressure manually and carefully drain beans. Transfer beans to a bowl, and set aside.

  2. Place cooker insert back into the programmable pressure cooker and set to SAUTE. Add oil and sausage; cook 7 to 8 minutes, stirring occasionally, until sausage begins to brown. Add onions, garlic, and thyme; cook 4 to 5 minutes, stirring occasionally, until onions are translucent. Add beans, stock, and salt. Cover programmable pressure cooker and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE and cook until beans are tender, 10 minutes. Release pressure manually.

  3. Uncover programmable pressure cooker. Stir in kale, pasta, zest, crushed red pepper, and tomatoes. Fasten and lock lid, set cooker to HIGH PRESSURE and cook for 5 minutes. Release pressure manually. Serve in bowls topped with cheese.

Cook's Tips:

Settings may vary across models and brands. It's important to refer to your cooker's manual to learn what settings to use (Saute, Pressure cook) for this recipe.

Don't have a programmable pressure cooker? For a stovetop version, soak the beans overnight in 6 cups of water; drain. Saute the sausage, onion, and garlic in 1 tablespoon olive oil in a Dutch oven over medium-high. Add the drained beans, stock, and salt, and simmer over medium-low, covered, for 1 hour and 15 minutes. Stir in the remaining ingredients (except the cheese) and cook over medium-high heat for 8 minutes, until pasta is al dente. Serve topped with cheese.

Nutrition Facts (per serving)

643 Calories
22g Fat
78g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 643
% Daily Value *
Total Fat 22g 28%
Saturated Fat 7g 35%
Cholesterol 41mg 14%
Sodium 1577mg 69%
Total Carbohydrate 78g 28%
Dietary Fiber 20g 70%
Total Sugars 7g
Protein 37g
Vitamin C 81mg 407%
Calcium 332mg 26%
Iron 7mg 41%
Potassium 1509mg 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.