Ingredients
Units
Scale
- 2 1/2 Tbsp olive oil
- 1Tbsp Italian seasoning
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- 6 cups low-sodium organic vegetable broth
- 1 cup Quinoa
- 1-1/2 cup tomatoes puree
- Salt and freshly ground black pepper to taste
- 1/2 cup chopped fresh green beans or Asparagus
- 1 chopped zucchini
- 3 cups baby spinach
Instructions
Heat oil in pressure cooker set to Sauté on Normal.
Cook onion, carrots, zucchini , asparagus, celery and baby spinach in hot oil and give it a quick stir.
Add in the tomato puree ,add the quinoa and vegetable stock, add Italian seasoning , salt, pepper to taste .
Lock pressure cooker lid in place and set steam vent to Sealing.
Select Soup/Stew and cook for 3 minutes on High pressure.
Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
Stir the soup and season with salt and pepper to serve.
- Prep Time: 3 minutes
- Additional Time: 0 hours
- Cook Time: 3 minutes