Cannellini, Chorizo, and Kale Soup
Photo by Christopher Testani
Soak the beans: Cover the beans with water, bring to a boil, and turn off the heat. Set aside for 1 hour. Rinse and drain.
Heat the oil in a 6- to 8- quart pressure cooker over medium-high heat. Add the sausage and cook, breaking it up into large pieces with a spoon until golden brown but still pink in the middle, 4 to 6 minutes. Transfer to a plate.
Add the onion, ¾ teaspoon salt, and ¼ teaspoon pepper to the pressure cooker. Cook, stirring occasionally, until the onion begins to soften, 3 to 4 minutes. Add the celery, carrots, broth, bay leaf, beans, and reserved sausage. Secure the lid and bring to high pressure over high heat. Reduce temperature to medium-low. Cook for 15 minutes. Release the pressure and remove the lid. The beans should be tender.