– Olive Oil – Italian Seasoning – Onions – Carrots – Celery – Organic Vegetable Broth – Quinoa – Tomato Puree – Green Beans or Asparagus – Zucchini – Baby Spinach
Heat oil in pressure cooker set to Sauté on Normal. Cook onion, carrots, zucchini, asparagus, celery and baby spinach in hot oil.
Add in the tomato puree, along with the quinoa, vegetable stock, Italian seasoning, salt, and pepper to taste.
Lock the 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, quick-release pressure. Stir the soup and season with salt and pepper to serve.