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Photo of Tuscan vegetable soup by Zen of Slow Cooking by WW

Tuscan vegetable soup by Zen of Slow Cooking

3
Points®
Total Time
33 min
Prep
25 min
Cook
8 min
Serves
6
Difficulty
Easy
Here's a tasty way to eat your vegetables! If you prefer thicker soups, add 1 cup of rinsed quinoa right before you add the broth. The quinoa will help thicken the soup and add a dose of gluten-free protein and fiber.

Ingredients

Olive oil

2 Tbsp

Red onion

1 small, diced

Celery

2 rib(s), medium, diced

Carrots

2 medium, diced

Jarred minced garlic

2 tsp

Zen of Slow Cooking Tuscan multi-cooker spice blend

1 packet(s)

Tomato paste

2 Tbsp

Uncooked sweet potato

1 small, peeled, diced

Canned yellow corn

1 cup(s)

Uncooked zucchini

1 small, diced

Vegetable broth

6 cup(s)

Lemon

1 item(s), large, juiced

Fresh basil

2 Tbsp, chopped (for garnish)

Instructions

  1. To make this in a pressure cooker, heat oil on sauté function. Sauté onion, celery, and carrot for 3 minutes. Turn off sauté and stir in garlic, Tuscan spice blend, tomato paste, sweet potato, corn, zucchini, and broth. Secure pressure cooker lid, seal pressure valve, and cook on Manual/Pressure for 5 minutes. Vent with Quick Pressure Release. Remove lid and stir in lemon juice. Serve garnished with basil. Serving size: 1/6th of soup
  2. To make in a slow cooker, heat oil in a skillet. Add onion, celery, and carrot. Cook, stirring often, 3 minutes, and then spoon into slow cooker. Stir garlic, Tuscan spice blend, tomato paste, sweet potato, corn, zucchini, and broth into slow cooker. Cover and cook for 6 hours on low or 2 1/2 hours on high. Remove lid and stir in lemon juice. Serve garnished with basil. Serving size: 1/6th of soup

Notes

Recipe and photo by Zen of Slow Cooking. The recipe has been modified slightly and reprinted by WW with permission.

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