Classic Pot Roast
White Bean and Sausage Soup
By :Urvashi Pitre |


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Cuisine | Modern |
Difficulty | Easy |
Browse Category | Meat, Soups, Stews & Broths |
Duration | 1-2 hours |
Diet | Dairy Free, Egg Free, Gluten Free, Low Carb, Nut Free, Soy-Free |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Bay Leaves, Collard Greens, Italian Seasoning, Navy Beans |
Prep Time | 65 minutes |
Cook Time | 40 minutes |
Passive Time | 10 minutes |
Servings |
8 servings
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Ingredients
- 1 cup dried navy beans
- 1 lb bulk Italian-style turkey or chicken sausage
- 2 garlic cloves minced
- 2 cups diced large onions
- 1 can diced fire-roasted tomatoes 14.5-ounce
- 3-4 bay leaves
- 1 tbsp Italian seasoning
- 1 1/2 tsp kosher salt
- 3 1/2 cups Water
- 4 cups chopped fresh collard greens
- 1/2 cup chopped fresh parsley optional
- 1/2 cup shredded Parmesan cheese optional
Ingredients
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Votes: 0
Rating: 0
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Instructions
- One hour before you plan to cook, place the dried beans in a bowl and cover with hot water by
2 inches ; drain before using. - Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the sausage and garlic and break up with a wooden spoon. Add the onions, tomatoes, beans, bay leaves, Italian seasoning, salt, and water. Stir in the collard greens.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH Pressure for 35 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- Discard the bay leaves, stir in parsley and Parmesan cheese (if desired), and serve.
Recipe Notes
Per Serving
Calories: 200
Total Fat: 5g
Saturated Fat: 2g
Sodium: 850mg
Carbohydrates: 22g
Fiber: 6g
Sugars: 4g
Protein: 17g

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