Ingredients:
- 2/3 cup great northern or navy beans (drained and rinsed)
- 2/3 cup kidney beans (drained and rinsed)
- 1lb turkey sausage (mild or spicy)
- 1/2 onion, diced
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 15oz can tomato sauce
- 1 15oz can diced tomatoes with liquid
- 2 celery ribs, chopped
- 2 large carrots, diced
- salt and pepper, to taste
- 1 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optionla)
- ditalini pasta for garnish
Instructions:
1. Preheat the Instant Pot using the SAUTE setting. Once heated, add sausage and onions and saute for 3-5 minutes or until sausage is browned. Add garlic and stir for another minute until garlic is fragrant.
2. Switch the Instant Pot to the SOUP setting. Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, red pepper flakes, and Italian seasoning. Stir to combine.
3. Lock the lid and place the pressure release setting to "sealing." Cook on high pressure for 10 minutes. Once timer goes off, carefully switch the valve setting to "venting" and allow to quick release until steam stops releasing from the top. Once finished, carefully remove the lid and stir in the beans.
4. While soup is cooking, prepare ditalini pasta on stovetop according to directions on the package. Serve each bowl of soup with a scoop of pasta on top.
