Vegetable and White Bean Soup
A simple vegetable soup, great for meal prepping, cooler weather, or an easy and healthy meal for the whole family.
Equipment
- Instant Pot
Ingredients
- 3-4 cloves of garlic
- 2 tbsp olive oil
- 1 tbsp Seasoned Vegetable Better than Bullion
- 5 cups water
- 1/2 large white onion
- 5-6 roma tomatoes
- 1 small zucchini
- 1 bunch of rapini
- 1/2 - 1 bunch of kale (or spinach)
- 1 can of white beans
- 2 - 3 cups diced butternut squash
- 1 bell pepper
- 1 pack diced mushrooms
- 1 cup brown rice
Instructions
- Roughly chop the white onion and garlic. Add olive oil to the Instant Pot and incorporate the onion and garlic until coated. Set the Instant Pot to the "Sauté" setting.
- While the onion and garlic begin to sauté, dice the mushrooms and add them to the instant pot.
- When the onions become fairly translucent and the garlic becomes fragrant, add five cups of water to the pot. Change the setting to the "Soup" setting at this point.
- Add 1 tbsp of Better than Bullion to the water and mix it all togehter so the concentrated bullion dissolves.
- Roughly chop the remaining vegetables and add them to the Instant Pot.
- If the water in the Instant Pot does not cover the vegetables, add a little extra water.
- Rinse the white beans and add them to the Instant pot.
- Once you've incorporated the beans and vegetables, add 1 cup of rice to the mix and stir it all together. (If you'd rather use pasta, I am sure that'd turn out well, too; next time, I plan to use ditalini pasta.)
- Secure the top on the Instant Pot and set the setting to "Pressure Cook" on high for 10 minutes.
- After the 10 minute cycle expires, let the Instant Pot sit for 5-10 minutes after. Once this time has passed, release the steam from the Instant Pot and remove the lid.
- Add salt, pepper, and any other dried herbs you wish to taste at this point.
- Plate the soup with or without cheese.