Description
An easy Instant Pot or slow cooker soup recipe loaded with vegetables, white beans and a savory broth, then finished with melty smoked Gouda or Parmesan cheese.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 2 celery ribs, sliced or diced
- 4 garlic cloves, minced
- 5 cups chicken broth (or water and Better than Bouillon)
- 2 carrots, peeled and sliced
- 1 (14.5 oz) can petite diced tomatoes
- 1 (15 oz) can great northern beans, rinsed and drained
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 3-4 cups chopped collard greens
- 1 small zucchini, shredded
- Shredded smoked gouda, parmesan or mozzarella, for topping
Instructions
Instant Pot Instructions:
- Turn Instant Pot to the saute setting. When display says HOT add in the oil and swirl around. Add in the onion and celery. Saute for 5 minutes. Stir in the garlic.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the carrots, tomatoes, beans, paprika, thyme, pepper, salt and collard greens.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button or LOW pressure to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the zucchini.
- Ladle into bowls and top with your choice of cheese.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and celery. Saute for 5 minutes. Stir in the garlic. Transfer to the slow cooker.
- Stir in the broth, carrots, tomatoes, beans, paprika, thyme, pepper, salt and collard greens.
- Cover and cook on low for 4-6 hours.
- Stir in the zucchini.
- Ladle into bowls and top with your choice of cheese.
- Category: Meatless, Soup
- Method: Instant Pot or Slow Cooker