I love to make batches of fresh beans in my pressure cooker. Canned beans are a fine substitute in this recipe. Serves 6-8.
2 tsp extra virgin olive oil
12 oz chicken sausage, diced (I like Alfredo's chicken sausage with tomato and basil)
1 medium onion, diced
2 cups chopped kale
A pinch of red pepper flakes
2 cups cooked white beans (or use canned beans, rinsed and drained)
3 cups chicken stock, homemade or low-sodium canned
12 oz tomato juice or V-8 juice
Kosher salt and fresh black pepper, to taste
In a Dutch oven, heat the oil over medium heat. Add the sausage, and sauté until lightly browned, 4-5 minutes. Remove the sausage from the pan, and set aside.
Reduce the heat to low, and stir in the onions. Cook for 2 minutes, until translucent; then, add the kale, and give a couple of stirs so the greens begin to wilt slightly. Sprinkle in the red pepper flakes.
With a wooden spoon, mash a third of the beans. Then, add the mashed beans and the whole beans to the pot, along with the stock and tomato juice. Raise heat to medium, and bring to a boil. Then reduce the heat to medium-low, and let the soup simmer for 5 minutes. Stir frequently, and when you do, mash a few more beans against the side of the pan to help thicken the soup.
Return the sausage to the soup, and continue to simmer for 5 minutes more. Season to taste with salt and pepper, and serve hot. Or, let the soup cool completely, and freeze.