This is definitely a “clean out your refrigerator” soup. Feel free to add anything you wish!
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, sliced
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoon dried oregano
- 1/2 teaspoon fennel seed
- 4 cups low sodium chicken broth
- 1 (14-16-ounce) can petite diced tomatoes
- 2 (16-ounce) can kidney beans, drained and rinsed
- 2 zucchini, large chop
- 2 cups cooked quinoa or rice, if desired
- 1 bay leaf
- 1 bunch kale or 3 oz spinach, stems removed and leaves chopped (spinach cut in half)
- 2 teaspoons red wine vinegar
- 1 teaspoon Kosher salt
- freshly ground black pepper, to taste
- 1/3 cup freshly grated Parmesan or 2 T. nutritional yeast flakes
- 2 tablespoons chopped fresh parsley leaves
Directions:
- Set a 6-qt Instant Pot to the high saute setting.
- Add olive oil, garlic, onion, carrots and celery.
- Cook, stirring occasionally, until tender, about 2-3 minutes.
- Stir in basil, oregano and fennel seed until fragrant, about 1 minute.
- Stir in chicken stock, diced tomatoes, kidney beans, zucchini, and bay leaf.
- Select manual setting; adjust pressure to high, and set time for 6 minutes.
- When finished cooking, quick-release pressure.
- Stir in quinoa (or rice), kale (or spinach) until wilted, about 2 minutes.
- Stir in red wine vinegar; season with salt and pepper, to taste.
- Serve garnished with Parmesan and parsley, if desired.
Adapted from “Damn Delicious”
