1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 large cloves garlic
4 chicken sausages, crumbled or sliced (optional to make it meat-free)
1 large sweet potato
2 cups white beans
2 tsp fresh thyme
4–6 cups chicken or vegetable broth
3 cups chopped kale
2 tsp lemon juice
sea salt and pepper
pinch red pepper flakes (optional)
Heat olive oil to medium in a large soup pot or dutch oven.
Add onion, carrots and celery. Season and sautee until starting to turn translucent.
Add sausage and cook until lightly browned.
Stir in garlic. Add sweet potato, white beans and thyme. Stir to combine.
Top with broth and cover. Bring to a rolling boil. Reduce to a simmer.
Let simmer for 30-40 minutes until vegetables are cooked. Add more broth as desired.
Stir in kale and lemon juice. Season and serve.
- Follow steps 1-4 using the ‘saute’ setting.
- Switch to manual, top with broth, cover and cook 25 minutes.
- Release pressure, stir in kale and lemon juice, season and serve.