Serves 6
  • Ingredients:
  • • 2 tablespoons extra-virgin olive oil
  • • 1 large sweet yellow onion, chopped
  • • 2 large carrots, diced
  • • 1 celery stalk, diced
  • • 3 garlic cloves, minced
  • • 1 1/2 cups northern white beans
  • • One 15-ounce can diced tomatoes
  • • 8 cups low-sodium chicken broth or vegetable broth
  • • 1 Parmesan cheese wedge rind
  • • 1 bay leaf
  • • 1/2 teaspoon dried oregano
  • • 1/2 teaspoon fennel seeds
  • • 4 links sweet Italian sausage, cooked and sliced
  • • 1 large bunch Tuscan kale, stems removed and roughly chopped
  • • Salt and freshly ground pepper


  1. Add the olive oil to your Kalorik 6-in-1 Multi Use Pressure Cooker. Press the “Sauté” button and when the pot is hot, add the onions. Sauté, stirring often, for 3 minutes. Add the carrots and celery and continue cooking for 10 minutes more. Season the vegetables with salt and pepper. Add the garlic and cook for 2 minutes more, stirring often.
  2. Press “Stop” on the instrument panel and add the white beans, diced tomatoes with their juices, broth, Lock the lid in place and use the menu button to highlight the “Soup/Broth” feature. Press the “Time” button to set the screen to 60 minutes cook time. Press “Start”.
  3. When the soup is done cooking, leave it to release steam naturally for 30 minutes. Open the lid, remove the Parmesan rind and bay leaf and discard them. Add the kale, cooked and sliced sausage and adjust the seasoning with salt and pepper. Stir the soup to slightly wilt the kale.
  4. Serve hot.
  • Recipe by
    Chef Jamie Gwen

  • Kalorik 10-in-1 Multi Use
    Pressure Cooker