This classic soup is a nutrient-dense meal with plenty of dietary fiber and potassium, which makes this delicious soup a great meal choice. To add a touch of zest, top with a drizzle of extra virgin olive oil, lemon juice and croutons.
Add contents of jar to 7 cups water. Cook over medium high heat for approximately 1 hour. Add more water if needed while cooking. Remove bay leaf before serving. Serves 4-6.
Instant Pot Directions:
Add contents of jar/pouch into Instant Pot plus recommended amount of water as per the label directions. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 15 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 15 minutes will begin. After 15 minutes, allow pressure to naturally release for 10 minutes.
Feel free to use fresh onion, garlic or herbs in your soup. You can also add canned crushed tomatoes and vegetable/or chicken broth instead of water. If using fresh onion and garlic, before cooking, set the Instant Pot to Saute on medium, add 1 tablespoon of vegetable oil and sauté for 2-3 minutes before adding your jar/pouch contents and liquid.