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Veggin Soup

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Ingredients for 6-8 servings

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Large Sweet Onion, Diced
  • 6 Ribs Celery, Small Diced
  • 16 Ounce Bag Baby Carrots, Sliced
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Coarse Ground Black Pepper
  • 2 Cloves Garlic, Minced
  • 32 Ounces Vegetable Broth
  • 14.5 Ounce Fire Roasted Diced Tomatoes
  • 15.5 Ounce Great Northern White Beans, Drained & Rinsed
  • 15.5 Ounce Garbanzo Beans, Drained & Rinsed
  • ½ Teaspoon Oregano
  • ½ Teaspoon Thyme
  • 1 Bunch Green Kale, Stems Removed & Chopped
  • Grated Parmesan Cheese

Preparation

In a lined slow cooker, add all the ingredients minus the kale and Parmesan cheese. Cover and cook on low for 4 hours or until veggies are tender. Add chopped kale and allow to sit for 3 to 5 minutes. Add additional seasoning if desired. Top each bowl with Parmesan cheese before serving.
IP Method: Sauté onions, celery and carrots for 5 minutes. Add all remaining ingredients minus kale and Parmesan cheese. Cook on high pressure for 7 minutes quick release. Stir in kale. Top soup bowl with Parmesan cheese.

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