Soups, Stews and Chili Recipe ⤏ Instant Pot® Vegan Quinoa and Kale Minestrone Soup

Everyone's favorite vegan minestrone soup can be done in minutes in your Instant Pot®. Simple, rich, and flavorful with the addition of quinoa and kale.

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

Cooking Directions

1. 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.
2. 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.

Nutrition Facts

• calories182.9
• carbohydrateContent33.1 g
• fatContent1.8 g
• fiberContent8 g
• proteinContent8.5 g
• saturatedFatContent0.1 g
• sodiumContent724 mg
• sugarContent3.9 g