1 small onion, diced 2 cloves garlic, minced 2 medium carrots, chopped 1 large celery stalk, chopped 1 large or 2 small sweet potatoes, peeled and diced 2 teaspoons dried basil 1 teaspoon dried oregano 3/4 teaspoon dried thyme 1 32-oz can fire roasted diced tomatoes 3 tablespoons tomato paste 1 bay leaf 32 ounce carton low sodium vegetable broth 1 can cannellini beans, drained and rinsed 1 can garbanzo beans or kidney beans, drained and rinsed 1-2 cups fresh baby spinach (or kale), chopped Shredded or grated parmesan cheese for serving
Directions (Instant Pot & Stovetop Available) FOR THE INSTANT POT VERSION: Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the carrots, sweet potato, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING. After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure. Once the pressure is released, open the lid and add beans. Press the SAUTE button and cook for another 5-6 minutes, or until the beans are tender and cooked. Stir in spinach and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup. Season with more salt and pepper as needed. FOR THE STOVETOP VERSION: In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat. Add onions, garlic, carrots, sweet potato and celery and saute for about 4 minutes, or until vegetables are slightly softened. Add basil, oregano, thyme and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, and beans. Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup. Season with more salt and pepper as needed and top with parmesan cheese. For Serving We like to serve with our favorite sausage (something with a little spice to it). Slice it and either add to soup or serve on the side.