Description
A warm and cozy soup that is chock full of vegetables and white beans.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 small yellow onion, diced
- 1 rib of celery, diced
- 3 cloves garlic, minced
- 4 cups water
- 4 teaspoons Better than Bouillon Vegetable Base
- 2–3 carrots, peeled and sliced
- 1 1/2 cups cubed sweet potato (about 1 small sweet potato)
- 2 medium red potatoes, cubed
- 4 cups chopped cabbage
- 1 cup chopped spinach
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 tsp ground thyme
- 1 tsp pepper
- 1 bay leaf
- 1/2 tsp dried rosemary leaves
- 1/2 tsp rubbed sage
- 1/2 tsp kosher salt
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and celery and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the Better than Bouillon, carrots, sweet potato, potatoes, cabbage, spinach, tomatoes, beans, thyme, pepper, bay leaf, rosemary, sage and salt.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Add all ingredients into slow cooker.
- Cover and cook on low for 6-8 hours.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker