Instant Pot Tuscan Soup

30 minutes tops! For prep and cooking! Super easy and absolutely delicious!! I traded the Italian Sausage with lean ground turkey and a homemade italian seasoning mix. Everything about this was wonderful! We borrowed this recipe from Brit+Co.

Ingredients:

• 1 cup diced celery
• 1 1/2 cups diced onion (about 1 medium onion)
• 2 cups chopped leek, white and light green parts only
• 2 cups diced carrot
• 1 1/2 cups diced zucchini (about 1 medium zucchini)
• 8 ounces cremini mushrooms, sliced
• 4 garlic cloves, minced
• 3 15 ounce cans cannellini beans, drained and rinsed well
• 1 28 ounce can diced San Marzano tomatoes
• 4 cups of vegetable or chicken stock
• 1 tablespoon dried Italian seasoning herb mix
• 1 pound Italian sausage links, left whole (optional)
• 1 bunch Lacinato kale, shredded
• 1/2 bunch fresh Italian parsley, chopped
• thinly sliced rounds of lemon, chopped
• salt and pepper, to taste

Directions:

• Combine the celery, onion, leek, carrot, zucchini, mushrooms, garlic, beans, tomatoes, stock, dried Italian herbs, and whole Italian sausage links, if using.
• Close and seal the Instant Pot, and set for ten minutes on high of the “Manual” setting.
• Let pressure release naturally. Remove sausage links, if using, and slice into bite-size pieces. Replace pieces into the soup.
• Stir the shredded kale, parsley, and chopped lemon into the soup. Season to taste and serve hot.