1pack of chicken sausage with apples, 10-12 ouncessliced
1mediumyellow onion diced
2clovesgarlicminced
1lbdried white beansrinsed
2sprigsfresh rosemary
1bay leaf
1teaspoonsalt
½teaspoonblack pepper
6cupschicken brothor vegetable broth
3cupschopped kale
Instructions
Instant Pot Instructions
Set Instant Pot to saute and allow to preheat. Add 1 tablespoon of olive oil and sliced chicken sausage then cook for 3-4 minutes stirring occasionally until browned. Remove and set aside.
Add remaining tablespoon of olive oil then add diced onion and cook for about 2 minutes until translucent. Turn off Instant Pot then add garlic and cook for another minute stirring frequently to avoid burning.
Add broth, beans, kale, rosemary, salt, pepper, and bay leaf then stir to combine. The beans should be covered by around 1 inch of liquid. Cover the Instant Pot and set to manual for 25 minutes. Allow steam to release naturally after complete.
After the steam has released, carefully remove the lid from the Instant Pot and mash some of the beans with a wooden spoon then add back the chicken sausage and stir to combine.
For a thicker texture, set the Instant Pot to saute and let simmer, stirring occasionally, until it reaches your desired consistency.
Stove Top Instructions
Soak the beans in 6 cups of water for 6-8 hours or overnight then drain.
Heat 1 tablespoon of olive oil in a dutch oven or stock pot then add the chicken sausage and cook, stirring occasionally, for 3-4 minutes until browned. Remove and set aside.
Add 1 tablespoon of olive oil and the onions to the pot and cook for 2-3 minutes until softened and translucent. Add the garlic and cook for 30-45 seconds until fragrant, stirring constantly to avoid burning. Add Kale and cook for around 2 minutes until softened. Add beans, broth, rosemary, salt, pepper, and bay leaf and stir to combine.
Cook uncovered for 30-45 minutes, stirring occasionally, until beans are softened. In the last 5 minutes of cooking mash some of the beans with a wooden spoon to help thicken the soup.