Veggie Orzo Soup
15-30 min, 4 servings, cloves garlic, contributed, cook 10 min, diced tomatoes, dried oregano leaves, dried thyme leaves, easy, fresh baby spinach, gluten free, gluten-free orzo, grated parmesan cheese, ground black pepper, I Love My Instant Pot Gluten Free Diet by Michelle Fagone, medium potato, medium zucchini, modern, prep 15 min, pressure cook, salt, small carrot, small yellow onion, soup, stalks celery, vegan, vegetable broth, vegetarian
Ingreadient
- 5 cups vegetable broth
- 2 stalks celery
- 1 small carrot
- 1 small yellow onion
- 2 cloves garlic
- 1/2 cup gluten-free orzo
- 15 ounces diced tomatoes
- 1 medium potato
- 1 medium zucchini
- 2 tsp dried thyme leaves
- 2 tsp dried oregano leaves
- 1 tsp salt
- 1 tsp ground black pepper
- 3 cups fresh baby spinach
- 4 tbsp grated parmesan cheese
Direction
- Add all ingredients except spinach and Parmesan cheese to the Instant Pot®. Lock lid.
- Press the Manual or Pressure Cook button and adjust cook time to 10 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid. Add spinach and stir gently until wilted.
- Ladle soup into four bowls, garnish with Parmesan cheese, and serve warm.
