I don't remember having this much snow in Ottawa in previous years. I've been using my Instant Pot a lot lately, especially to make homemade broths and soups.
This nourishing soup is high in protein and packed with nutrient-dense vegetables. For a gluten-free version, simply omit the pasta.
Je ne me souviens pas d'avoir eu autant de neige à Ottawa ces dernières années. J'ai beaucoup utilisé mon Instant Pot ces derniers temps, surtout pour préparer des bouillons et des soupes faits maison.
Cette soupe nourrissante est riche en protéines et pleine de légumes denses en nutriments. Pour une version sans gluten, il suffit d’omettre les pâtes.
VEGETABLE SOUP - INSTANT POT
Ingredients
1 leek, diced (or 1 extra onion)
1 large onion, diced
2 carrots, diced
2 celery ribs, diced
1 cup cabbage, diced
1 baking potato, diced
1 cup green beans
8 cups chicken broth (homemade is best)
1 can (19oz) cannellini beans, drained and rinsed
1 cup red lentils, rinsed
1 can (15oz) tomato juice
1/4 cup small pasta
2 tbsp olive oil
1/2 cup fresh basil
1/2 cup fresh parsley
1 tsp salt
Pepper, to taste
Directions:
1- In a Instant Pot on Sauté setting, add olive oil and sauté leeks, onions, carrots and celery for 5 minutes.
2- Add the chicken broth, tomato juice, cabbage, cannellini beans, lentils, green beans, potato, pasta, basil, parsley, salt and pepper.
3- Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking let the pressure release naturally for 25 minutes. Vent to finish the pressure release.
4- Serve the soup with fresh parmesan and fresh parsley.
