Day-old bread helps thicken this comforting Tuscan-inspired vegetable soup that gets loads of flavor from just a bit of smoky bacon.
Ingredients
- 1 tbsp olive oil
- 2 slices bacon, finely chopped
- 1 cup diced onion
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- ½ (16 oz) bag frozen peas and carrots
- 1 (15.5 oz) can low-sodium cannellini beans
- 2 medium zucchini, diced
- 3 cups cubed whole wheat French or Italian bread, crusts removed
- ½ cup finely grated Parmesan
Steps
- Using the sauté function on an Instant Pot or multi-cooker, heat the oil. Add the bacon and cook 5 min., until browned, stirring occasionally.
- Add the onion and celery and cook 5–6 min., until vegetables begin to soften, stirring often. Stir in the garlic and cook 30 sec. Turn off sauté function.
- To Instant Pot, add the vegetable broth, frozen peas and carrots, beans, zucchini, and bread cubes, scraping up any browned bits. Season with salt and pepper.
- Seal and set to high pressure. Cook 5 min. Let naturally release 5 min. Stir to combine. Garnish with the Parmesan to serve.
This recipe is
- Nut-free
- Egg-free
Tags
- plant powered
- Nut Free
- guiding star
- January 2021
- Egg Free