Smoked Sausage and Tuscan White Bean Soup Popular Recipes

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Smoked Sausage and Tuscan White Bean Soup

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

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 1/2 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
• 1/2 teaspoon crushed red pepper
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/2 cup grated Parmesan cheese

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H30M

• 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.
• 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.
• 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.

Notes :

• 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.

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