Tuscan vegetable soup by Zen of Slow Cooking
2
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
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