this soup, is hands down my favourite soup. i grew up on it as both my grandma & mom would make it. it is full of hearty winter greens, sweet sausage & kidney beans! over the years, i have made a few changes to my grandma's classic version by adding carrots for sweetness & mushrooms (because i love mushrooms) for extra heartiness. soup is usually a dish that takes hours to cook on the stove, ideal for a slow sunday afternoon at home. however, thanks to the crock-pot 6 quart express pressure cooker this soup can be made in under 30 minutes! get home from work, throw the ingredients into the pressure cooker & (like magic) have dinner on the table in no time. sounds pretty good right now, huh?
i like to use honey garlic sausage because it adds a bit of sweet garlic flavour, but if you want to kick it up a knotch & add some spice use spicy italian sausage! that is what my mom uses, as my dad is always adding heat to his meals. ok, lets get cooking!
ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 pound honey garlic sausage, casings removed
- 2 cloves of garlic minced
- 1 medium cooking onion, diced
- salt & pepper, to taste
- 1 cup cremini mushrooms, quartered
- 2 carrots, peeled & sliced
- 2 bunches roughly chopped winter greens, stems removed
- 1 cup white kidney beans, rinsed
- 1 1/2 cups diced or crushed tomatoes
- 4 cups low sodium chicken stock, storebought or homemade
- 1/2 tablespoon dried oregano
- 1/4 teaspoon red pepper flakes
- freshly grated parmesan, for serving
directions
- in the multi-cooker express crock press brown/saute, set temperature to high & press start.
- add the olive oil & sausage, saute until golden brown.
- add the garlic & onion. season with salt & pepper. cook until the onion begins to turn translucent, about 5 minutes.
- add the mushrooms & carrots. cook for an additional minute.
- stir in the winter greens until they begin to wilt. season with salt & pepper.
- add the beans, tomatoes, chicken stock, oregano & red pepper flakes. press start/stop & switch cooker to the soup setting.
- set pressure to high & set time to 30 minutes. press start/stop.
- once cooking is complete & the pressure has released, finish with grated parmesan.
