Instant Pot End-Of-Summer Soup

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Rating: 0
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Rate this recipe!

Prep Time

10minutes

Cook Time

30minutes

Servings

people

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

30minutes

Servings

people

Product Type

Broths & Stocks,

Instant Pot End-Of-Summer Soup

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

10minutes

Cook Time

30minutes

Servings

people

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

30minutes

Servings

people

Product Type

Broths & Stocks,

Ingredients

  • 6 cups Pacific Foods Organic Vegetable Broth
  • 1 (28oz) can diced tomatoes
  • 4 carrots peeled and chopped
  • 3 stalks celery chopped
  • 4 cloves garlic minced
  • 2 zucchini chopped
  • 3 cups fresh corn kernels cut off the cob
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. dried oregano
  • 1/2 tsp. onion powder
  • 2 tbsp. olive oil
  • 2 cups Swiss chard or collard greens roughly chopped
  • 1/2 cup fresh basil roughly chopped
  • 2 cups dried small pasta such as elbows or penne

Instructions

  1. Set aside zucchini, corn, collard greens/ Swiss chard, and basil. Add everything else to Instant Pot and set to high pressure for 20 minutes and cook. Carefully release steam.
  2. Stir in zucchini and corn. Set to high pressure for 5 minutes. Carefully release steam.
  3. Stir in Swiss chard or collard greens. Set to high pressure for 2 minutes. Carefully release steam.
  4. Divide soup into bowls with cooked pasta and garnish with fresh basil. Enjoy!
  5. Alternate cooking without an Instant Pot: Add olive oil to a large stockpot over medium heat. Stir in garlic, celery, and carrots. Saute vegetables until tender, about 5 minutes. Stir in vegetable broth, diced tomatoes, salt, pepper, oregano, onion powder, and garlic powder. Bring to a boil and reduce heat to a simmer. Stir in dried (uncooked pasta) and zucchini. Cook for 10 minutes. Stir in corn kernels and Swiss Chard or collard greens and cook an additional 3-5 minutes, or until greens are tender. Divide soup into bowls and garnish with fresh basil. Enjoy!

Ingredients

  • 6 cups Pacific Foods Organic Vegetable Broth
  • 1 (28oz) can diced tomatoes
  • 4 carrots peeled and chopped
  • 3 stalks celery chopped
  • 4 cloves garlic minced
  • 2 zucchini chopped
  • 3 cups fresh corn kernels cut off the cob
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. dried oregano
  • 1/2 tsp. onion powder
  • 2 tbsp. olive oil
  • 2 cups Swiss chard or collard greens roughly chopped
  • 1/2 cup fresh basil roughly chopped
  • 2 cups dried small pasta such as elbows or penne

Instructions

  1. Set aside zucchini, corn, collard greens/ Swiss chard, and basil. Add everything else to Instant Pot and set to high pressure for 20 minutes and cook. Carefully release steam.
  2. Stir in zucchini and corn. Set to high pressure for 5 minutes. Carefully release steam.
  3. Stir in Swiss chard or collard greens. Set to high pressure for 2 minutes. Carefully release steam.
  4. Divide soup into bowls with cooked pasta and garnish with fresh basil. Enjoy!
  5. Alternate cooking without an Instant Pot: Add olive oil to a large stockpot over medium heat. Stir in garlic, celery, and carrots. Saute vegetables until tender, about 5 minutes. Stir in vegetable broth, diced tomatoes, salt, pepper, oregano, onion powder, and garlic powder. Bring to a boil and reduce heat to a simmer. Stir in dried (uncooked pasta) and zucchini. Cook for 10 minutes. Stir in corn kernels and Swiss Chard or collard greens and cook an additional 3-5 minutes, or until greens are tender. Divide soup into bowls and garnish with fresh basil. Enjoy!