This soup is based off the classic Tuscan soup. I adapted this to what I had in the house. For example, no tomato or pepper so I used a can of premade tomato with pepper. No milk so used a can of coconut milk. Had some leftover wine and threw that in there too. Do you guys pitch and pour when you cook?

Deb-usan Soup

Ingredients:

5 italian sausage links, without casing
½ white onion, diced
2 cloves garlic, minced
1T butter
1 small can rotel
1c white wine
6c stock (chicken or veg)
1 can white beans, with juice
1c lentils, rinsed
3 carrots, diced
3 celery, diced
1 red pepper, diced
½ green pepper, diced
10 leaves basil (or 1t dried)
½ t red pepper flakes
½ t thyme
½ t turmeric
1t salt
½ t pepper
1 can coconut milk
3c kale, stems removed, torn in large chunks
Topping – parmesan cheese

On Sautee mode, cook sausage until no longer pink, add onion, garlic, and butter, sautee until onion is clear.
Add rotel and wine and simmer for 5 minutes.
Add stock through salt/pepper, mix well.
Move Instapot to Manual for 10 minutes and place lead to seal. This normally takes about 45 minutes to heat up and then cool down.
When the pressure releases, add the coconut milk and the kale then simmer for 5 minutes.
Serve topped with a little shredded parmesan.