Instant Pot® Vegan Quinoa and Kale Minestrone Soup recipe
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Ingredients
- 1 (15 ounce) can cannellini beans, drained and rinsed 1 (15 ounce) can kidney beans, drained and rinsed 6 cups vegetable broth ¾ cup quinoa 1 yellow onion, chopped 1 zucchini, diced 2 stalks celery, chopped 2 carrots, diced 1 cup chopped kale 2 cloves garlic, minced ½ teaspoon salt ½ teaspoon dried oregano ½ teaspoon dried rosemary
Nutrition Info
- 182.9 caloriescarbohydrate: 33.1 gcholesterol: : -fat: 1.8 gfiber: 8 gprotein: 8.5 gsaturatedFat: 0.1 gservingSize: -sodium: 724 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Vegan Quinoa and Kale Minestrone Soup
Directions
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Combine cannellini beans, kidney beans, vegetable broth, quinoa, onion, zucchini, celery, carrots, kale, garlic, salt, oregano, and rosemary in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.