2/3 cup dry navy beans
2/3 cup dry red kidney beans
1 lb ground Italian sausage
1/2 yellow onion
3 tea minced garlic
4 cups chicken broth
15 ou tomato sauce
15 ou diced tomatoes, undrained
2 celery ribs
1/2 cup carrots, diced
1 tea salt
1 1/2 tea Italian seasoning
1/4 tea red pepper flakes
1 cup cooked ditalini pasta
grated parmesan cheese
Soak beans overnight. Rinse and drain and then cover again with water and boil until beans are soft, about an hour or hour and a half. Preheat the Instant Pot using the Saute button. Saute the onions in olive oil until they begin to soften. Add sausage and and cook until browned. Toss in garlic and cook 1-2 minutes. Add prepared beans, broth, tomato sauce, diced tomatoes, celery, carrots, crushed red pepper flakes, salt and Italian seasoning. Stir to combine. Lock the lid in place and seal the vent. Cook on high pressure for 10 minutes with about a 5 minute quick release. Stir in pasta. Top with parmesan cheese.
Denver Broncos Football season is upon us! That means lazy, snowy Sundays (or Mondays. Or Thursdays.) in front of the television watching the game with friends. And soup weather! Combine the two for a perfect weekend. This is definitely a lengthy process with preparation of the beans. I do like dried beans a little better than the canned, but feel free to use the canned if you are short on time. This is a very hearty soup that definitely worked as a main dish. I served with a salad and crusty French bread. (And of course all the chips and dips and apps and desserts provided by party goers!) And we can all agree that the soup was better than the Broncos performance!
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