50 min 4 $ 12
Instant Pot Hearty Italian Bean Soup
Main Ingredient: Beans
Low Fat High Fiber
1 large onion, diced
6 garlic cloves, diced (6)
3 carrots, diced
1 large zucchini, largely diced (so they hold up in soup) 2 medium this time
1 bay leaf
1 cup dried navy beans
1 cup dried small red beans (adzuki or any small red)
2 32 oz boxes veggie broth
1 28 oz can chopped tomatoes, with their juices
3 teasp granulated onion
3 teasp granulated garlic
3 teasp oregano
3 teasp sea salt, more to taste Freshly ground black pepper Crushed red pepper, optional
Directions Preparing: 25 minCooking: 25 min
Step 1Set Instant Pot to saute, and add the onion and carrot. Saute until tender, adding a few splashes of broth when needed to prevent sticking, about 8 minutes. Add the garlic and cook while stirring another minute. Add the tomatoes, spices & bay leaf and cook another minute. Add the beans, zucchini and broth. Make sure it’s enough broth to cover everything completely.
Step 2Set Instant Pot to Seal, High Pressure, Manual 60 minutes.
Step 3After 60 minutes, let Instant Release on it’s own for 20 minutes.
Step 4After 20 minutes, carefully Quick Release the pressure. You may need to add a bit more broth to get it to the consistency you like. It will be a bit thick. Adjust seasonings.
Step 5Serve with crusty whole grain bread.
Nutrition Facts (per serving of 4)