299.                Sausage, White Bean, And Kale Sou p

Preparation Time: 10 MINUTES

Cooking Time: 45 MINUTES

Serving: 6

Ingredients:

•        2 tablespoons extra-virgin olive oil

•        1 medium yellow onion, diced

•        3 garlic cloves, minced

•        4 carrots, peeled and chopped

•        3 celery stalks, sliced

•        1 pound spicy sausage, sliced into ¾-inch-thick pieces

•        6 cups low-sodium chicken broth

•        1 (5-ounce) bag baby kale

•        2 (15-ounce) cans white beans, drained and rinsed

•        Juice of 1 lemon

Direction:

1. Select Sauté and add the olive oil. Once the oil is hot, add the onion, garlic, carrots, celery, and sausage, and cook for 3 minutes.
2. Press Cancel and pour in the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the kale and beans and stir to combine.
3. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally, release the pressure for 10 minutes, then quickly release any remaining pressure.
4. Unlock and remove the lid. Using an immersion blender, blend the soup about halfway so the beans and vegetables are still chunky. Stir in the lemon juice.

Nutrition:Calories: 525; Fat: 29g; Carbohydrates: 42g; Fiber: 15g; Protein: 24g; Sodium: 854mg