#vegetariansoup

https://www.fromachefskitchen.com/thai-red-curry-sweet-potato-and-lentil-soup/

Vegetarian tortellini soup.

A hearty and comforting gluten-free minestrone soup packed with vegetables, beans, and flavorful herbs. Perfect for a quick and nutritious meal!

Ingredients: 1 tablespoon olive oil. 1 onion, diced. 2 carrots, diced. 2 stalks celery, diced. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 can 14.5 ounces diced tomatoes. 6 cups chicken or vegetable broth. 1 cup gluten-free pasta. 1 can 15 ounces cannellini beans, drained and rinsed. 2 cups chopped spinach or kale. 2 tablespoons fresh chopped parsley. Grated Parmesan cheese, for serving optional.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are tender, about 5-7 minutes. Stir in dried oregano, basil, thyme, salt, and pepper. Add diced tomatoes with their juices and broth. Bring to a simmer. Once simmering, add gluten-free pasta and cook according to package instructions until pasta is tender. Stir in cannellini beans and chopped spinach or kale. Cook until heated through and greens are wilted, about 2-3 minutes. Remove from heat and stir in fresh parsley. Serve hot, garnished with grated Parmesan cheese if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

A hearty Instant Pot Minestrone Soup that will warm you up. This soup is quick to make and full of healthy vegetables, beans, and pasta. It's great for a cozy meal.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 zucchini, diced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 can 15 oz cannellini beans, drained and rinsed. 1 cup small pasta such as ditalini or small shells. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. Grated Parmesan cheese, for serving optional.

Instructions: Turn on the Instant Pot to saut mode. Heat olive oil and saut onions and garlic until translucent, about 2 minutes. Add carrots, celery, and zucchini. Saut for another 3 minutes. Add diced tomatoes, vegetable broth, cannellini beans, pasta, oregano, basil, salt, and pepper. Stir well. Close the lid and set the Instant Pot to manual high pressure for 5 minutes. Once done, let the pressure release naturally for 5 minutes, then do a quick release. Carefully open the lid and stir the soup. Taste and adjust seasoning if needed. Serve hot, optionally garnished with grated Parmesan cheese. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes