- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 6 cups vegetable broth
- 3/4 cup quinoa
- 1 yellow onion, chopped
- 1 zucchini, diced
- 2 stalks celery, chopped
- 2 carrots, diced
- 1 cup chopped kale
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 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(R)). 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.
06/24/2019
recipepes.com
nstant pot® vegan quinoa and kale minestrone soup, recipe
PT15M
PT1H
5
455 calories
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