Winter Minestrone with Sausage, Kale, and Pesto Topping

Winter Minestrone with Sausage, Kale, and Pesto Topping

Instant Pot minestrone with sausage, kale, and pesto topping is one of our favorite soups for cold weather. It's loaded with healthy veggies. The pesto topping gives Instant Pot minestrone an extra layer of fresh, bold flavor. This red, green and white soup is a Christmas Eve tradition in our family.

Course Soups & Stews

Cuisine Italian

Servings cups

Calories 345kcal

Author Marsha Maxwell

Equipment

Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover, silver
Pyrex Measuring Cup 4-piece Set
Measuring Cups and Magnetic Measuring Spoons Set
Le Creuset of America Revolution Bi-Material Saute Spoon, Cerise (Cherry Red)
Qimh Colander collapsible, Colander Strainer Over The Sink Vegetable/Fruit Colanders Strainers With Extendable Handles, Folding Strainer for Kitchen,6 Quart

Ingredients

For the soup:

2 tablespoons extra virgin olive oil
4 links hot Italian sausage casings removed
1 medium onion diced fine
1 clove garlic pressed
½ teaspoon kosher salt
1 ½ teaspoons dried Italian seasoning
1 teaspoon dried basil
2 carrots peeled and diced
12 baby red potatoes quartered (optional)
1 medium bunch kale stems removed and chopped or torn into one-inch pieces (about 6 cups chopped kale leaves)
2 small 14.5 oz. cans petite diced tomatoes, with liquid
3 cups chicken broth
2 bay leaves
4 oz. small pasta such as ditalini or baby shells
1 can 14.5 oz. white beans, drained and rinsed

For the pesto topping (a.k.a. pistou):

1 cup packed fresh basil leaves
2 garlic cloves pressed
2-3 tablespoons extra virgin olive oil
¼ cup finely grated Parmesan
½ teaspoon red wine vinegar or balsamic vinegar optional
Kosher salt and black pepper to taste

Instructions

Heat 2 tablespoons olive oil in the bottom of a heavy soup pot over medium high heat, or using the sauté function of an electric pressure cooker. Sauté the Italian sausage and onion together for about 5 minutes, breaking up the sausage into small pieces.
Add 1 clove pressed garlic, ½ teaspoon kosher salt, Italian seasoning, red pepper flakes and carrots, and continue to sauté another 5 minutes.
Add the potatoes, kale, tomatoes, chicken broth and bay leaves, and stir to blend.
Place the lid on the pressure cooker and set the valve to “seal.” Press the “soup” button, then press the “adjust” button to select the “less” setting, This will cook the soup at medium high pressure for 20 minutes. Alternatively, you can cook the soup at high pressure for 15 minutes using the “manual” setting.
If cooking on the stovetop, bring the soup to a low boil and cook for 30-40 minutes.
Meanwhile, cook the pasta in a separate pot, following the package instructions for al dente. Drain and rinse the beans.
Prepare the pistou by blending the basil leaves, 2 cloves pressed garlic, 2-3 tablespoons olive oil, grated Parmesan, vinegar, kosher salt and black pepper, using a food processor or mortar and pestle.
After the pressure cooking cycle is completed, wait 10 minutes for natural pressure release. Carefully move the valve to "venting" to release remaining pressure.
Remove the lid from the pressure cooker and remove the bay leaves. Stir in the cooked pasta and beans.
If cooking on the stovetop, stir in the pasta and beans at the end of the cooking time.
Ladle the soup into serving bowls, and top each serving with a spoonful of pistou.

Nutrition