Tomato Florentine Soup
This cozy tomato florentine soup comes together quickly in the Instant Pot.
Equipment
Ingredients
- 1 cup vegetable broth
- 4 cups water
- 1 cup onion chopped
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 1 cup diced tomatoes or ½ can
- 3 tablespoons tomato paste
- 8 ounces spinach fresh or frozen
- 15 ounces cannellini beans drained and rinsed, or one can
- 1/2 cup ditalini pasta whole grain or chickpea for WFPB option
Instructions
- Add vegetable broth, water, onion, garlic, Italian seasoning, tomatoes, tomato paste, and salt into the Instant Pot and stir.
- Add in spinach, beans, and pasta and stir. Close the lid and seal the vent.
- Cook at HIGH Pressure for 3 minutes. Allow pressure to release naturally for 10 minutes and then very carefully release all remaining pressure.
- Stir in chopped basil and non-dairy parmesan immediately before serving.
Notes
For WFPB, this recipe is already oil-free. Swap in whole grain or chickpea-based pasta for traditional.
Nutrition
Calories: 212kcalCarbohydrates: 44gProtein: 12gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 624mgPotassium: 677mgFiber: 9gSugar: 6gVitamin A: 5713IUVitamin C: 28mgCalcium: 183mgIron: 6mg
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