TUSCAN VEGETABLE SOUP INSTANT POT RECIPE

By Meisje

Ingredients

• Medium Medium Onion, red or white cut into chunky pieces
• 2 2 2 Large Tomatoes cut into chunky pieces
• 4 4 4 Sticks Celery cut into chunky pieces
• 1 1 1 Medium Zucchini cut into chunky pieces
• 1 1 1 Large Carrot cut into chunky pieces
• 1 1 1 Cup Spinach
• 1 1 1 Can Cannelini Beans drained
• 2 2 2 Tbsp Tomato Paste
• 1 1 1 Tsp Rosemary, dry
• To Taste Salt and Black Pepper
• 5 5 5 Cups Water

Preparation

Step 1

Actual time to make this soup is 10 minutes. I have written 20 minutes cooking time, keeping in mind that instant pot takes extra 7-8 minutes to warm up before it starts the actual cooking.

Place the inner pot and Plugin the Instant pot.

SAUTE MODE
Set the instant pot to Saute mode on MORE. When it displays HOT, add olive oil to it. After 30 seconds, add onions and garlic to the hot oil. Saute for 2 minutes till onions become soft. Now add celery and carrots to the pot. Cook for 1 minute and then add cannellini beans + all the remaining vegetables + tomato paste + seasonings + herbs to the pot. Give it a good stir. Add 5 cups of water. Stir again. Place the lid and Switch off the saute mode.

SOUP / BROTH MODE
Place the floating vent to CLOSE. Set the SOUP / BROTH MODE to NORMAL for 6 minutes.

After the cooking is done and you hear the beep. There are 2 things you can do- 1). Release the pressure immediately and serve the soup while warm. IT is fully cooked and does not need Natural Pressure Release for further cooking. OR 2). if you are making it in the morning and coming back in the evening for a hearty soup, then, do not worry about releasing the pressure. Little over cooking will make vegetables slightly soft that's it but will still taste awesome.

SERVING
Once you open the instant pot, serve it hot in a soup bowl with some toasted bread on the side. Or you may add some boiled pasta to it. Keep it VEGAN or add some Parmesan cheese to make it vegetarian.