Veggin Soup

Name: Veggin Soup
Cook time: 4 hours
Yield: 6-8 servings
Ingredients: 1 tbsp extra virgin olive oil; 1 large sweet onion, diced; 6 ribs celery, small diced; 16 oz baby carrots, sliced; 1 tsp kosher salt; 1/2 tsp coarse ground black pepper; 2 cloves garlic, minced; 32 oz vegetable broth; 14.5 oz fire roasted diced tomatoes; 15.5 oz great northern white beans, drained & rinsed; 15.5 oz garbanzo beans, drained & rinsed; 1/2 tsp oregano; 1/2 tsp thyme; 1 bunch green kale, stems removed & chopped; grated Parmesan cheese

Mains

Packed with veggies, this hearty soup can be simmered all day on the stove or in a crockpot, or made quickly with an Instant Pot.

Servings: 6-8

Time: 4 hours

Ingredients

1 tbsp extra virgin olive oil

1 large sweet onion, diced

6 ribs celery, small diced

16 oz baby carrots, sliced

1 tsp kosher salt

1/2 tsp coarse ground black pepper

2 cloves garlic, minced

32 oz vegetable broth

14.5 oz fire roasted diced tomatoes

15.5 oz great northern white beans, drained & rinsed

15.5 oz garbanzo beans, drained & rinsed

1/2 tsp oregano

1/2 tsp thyme

1 bunch green kale, stems removed & chopped

grated Parmesan cheese

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Process

Slow Cooter Method: Add all 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.

Instant Pot 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 with Parmesan cheese.