Orzo, beans, and a celebration of onions, carrots, and celery meet kielbasa in this wonderful Tuscan stew! Serve with bread and wine.

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Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine navy, kidney, and black beans in a multi-functional electric pressure cooker (such as Instant Pot®) with 6 cups water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.

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  • In the meantime, heat olive oil in a large stockpot over medium-high heat. Saute onion, carrots, and celery until onion is translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add flour and stir until well coated. Pour in stock and water. Add kielbasa, salt, pepper, parsley, basil, thyme, and bay leaf. Bring to a boil; reduce heat and simmer for 10 minutes.

  • Release pressure on the beans using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Drain.

  • Bring stew back to a boil. Add the beans and orzo. Boil until orzo is soft and flavors come together, about 9 minutes. Remove from heat and let cool slightly before serving.

Nutrition Facts

362 calories; protein 13.9g; carbohydrates 43.9g; fat 14.8g; cholesterol 25mg; sodium 1622.3mg. Full Nutrition
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