1pounduncooked chicken sausage, removed from casingabout 4 links
1/4cupbalsamic vinegar
2cupsjarred marinara sauce
1cansmall white beans, drained and rinsed
6cupschopped kale (about 1/2 large bunch)
4cupschicken or vegetable broth
1/4cupgrated Parmesan cheese, plus more for serving
Instructions
Heat oil in the bottom of your Instant Pot on the Saute fuction or in a large soup pot over medium heat. Add onion, fennel, carrots and 1 tsp of salt and cook, stirring ocassionally, until softened, about 5 minutes. Add garlic and cook for another minute.
Add sausage, if using, and cook, breaking it apart into small pieces while it browns. Once sausage is crumbled and cooked, add vinegar and cook for a minute. Add marinara sauce, beans, kale, and broth. Season with another teaspoon of salt and stir to mix everything together.
For Instant pot (or other electric pressure cooker), set on manual high pressure for 15 minutes. Once timer goes off, carefully release the pressure and remove lid.For stove-top, cover pot and bring up to a simmer. Simmer, stirring ocassionally, until all veggies are soft and flavors combine, about 20 minutes. Can also simmer for longer too if you'd like.
Stir in parmesan cheese then taste for seasoning. Add more salt and pepper as needed. I also like to add another splash of balsamic vinegar sometimes. Ladel into bowls and serve with a sprinkle of extra parm on top. Store extra soup in the fridge for a week or freeze for 3 months.