Rustic Instant Pot Vegetable Soup
Makes 8 1-cup portions
A hearty vegetable and white bean soup, pressure-cooked in one pot with herbs and finished with lemon and parmesan.
| 1 onion, minced | Add garlic, onion & chopped vegetables to pot | Stir in tomatoes, beans, broth, water & seasonings | Top with bay leaf & rosemary | Pressure cook, soup setting, 10 min | Natural release 10-15 min, then manual release | Season with salt, pepper, lemon & parmesan |
| 4 cloves garlic, minced | ||||||
| 2 medium russet potatoes, peeled and chopped into small pieces | ||||||
| 3-4 medium carrots, chopped into small pieces | ||||||
| 3 stalks celery, chopped into small pieces | ||||||
| 1 cup green beans, chopped | ||||||
| 1 - 800 g can diced tomatoes | ||||||
| 1 - 425 g can great white northern beans, drained | ||||||
| 950 ml broth (vegetable, chicken, or bone broth) | ||||||
| 120 ml water | ||||||
| 1/2 tsp oregano | ||||||
| 1/2 tsp basil | ||||||
| 1/4 tsp thyme | ||||||
| 1/2 tsp parsley | ||||||
| 1/4 tsp red chili flakes | ||||||
| 1 bay leaf | ||||||
| 2 sprigs rosemary | ||||||
| Salt and pepper to taste | ||||||
| 1 lemon (optional) | ||||||
| Shredded parmesan to taste |
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