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White-Bean Soup with Grilled Sausages

Recipe photo courtesy of Andrew Purcell

Dried beans cook rapidly in the pressure cooker. We quick-soak beans here by boiling them and letting them sit for 30 minutes, but you can soak them overnight instead.

Source: Everyday Food, September 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To get the basics on pressure cookers, click here.

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  • bobby d
    12 SEP, 2012
    Used a dutch oven / soup pot. Brown slices of spicy Italian sausage. Add garlic, wait 20 seconds, then add chopped red kale. (Red = slightly spicier than green.) After the kale has wilted, add chicken broth and a can or two of beans. I used Borlotti beans and they nicely melted into the broth, which gave it more body. Bring to a boil, then simmer until you like the kale, about 30 or 45 minutes. Use real Parmesan — if you use the pre-grated stuff, you won't like it.
    Reply
  • callie93
    11 SEP, 2012
    Easy, delicious, and husband pleasing!
    Reply
  • Kayevee
    11 SEP, 2012
    This recipe looks yummy and I will definitely try it this week! I personally prefer to take the time to use dried beans-much healthier and you know what you are eating. Canned beans often have added ingredients like sugar, salt or preservatives and the cans often are lined with plastic that has BPA. Thanks for the recipe!
    Reply
  • CiaNahac
    29 AUG, 2012
    I was so excited to see Presure cooker recipes, since I have one I never use. The article says: Easy, speedy and made in one pot, yet this soup requires using a grill pan for the sausage and soaking the beans first for half an hour, taking 1-1/2 to make this soup. An hour and a half is not "speedy! Why not skip the pressure cooker, use canned beans and fry the sausages in the same pot you use to make the soup? I expected much better recipes in the article than the ones chosen. :-(
    Reply

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