Home>Recipe>Weight Watchers Tuscan Soup Recipe for Instant Pot
Recipe
Weight Watchers Tuscan Soup Recipe for Instant Pot
Published: April 1, 2024
Discover a delicious and healthy Tuscan soup recipe for Instant Pot. This easy-to-follow recipe is perfect for anyone looking for a satisfying and nutritious meal. Unlock the secret to making a flavorful soup with this Weight Watchers recipe.
This Tuscan soup is my go-to comfort food. It's packed with veggies and beans, all simmered in a savory broth. Just 5 minutes in the instant pot and it's ready!
(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Can't beat a hearty Tuscan soup on a chilly day, right? This Weight Watchers recipe I'm sharing is loaded with veg, bursting with flavor, and best of all, it's guilt-free. Imagine a bowl of warm soup, full of kale, zucchini, carrots, and cannellini beans with a hint of basil and oregano. The best part? It's Instant Pot friendly! Let's dive in. You're going to love making and eating this.
Ingredients for Tuscan Soup
- Olive oil: Adds richness and flavor to the soup, enhancing the overall taste and providing a good base for sautéing.
- Onion: Adds depth and sweetness to the soup, creating a flavorful base for the other ingredients to build upon.
- Garlic: Infuses the soup with a delicious aroma and adds a robust flavor that complements the other vegetables well.
- Carrots: Bring a natural sweetness and vibrant color to the soup, while also providing a good source of vitamins and fiber.
- Celery: Adds a subtle earthy flavor and a satisfying crunch to the soup, enhancing its overall texture and taste.
- Zucchini: Offers a mild flavor and a soft texture to the soup, balancing out the other vegetables and adding variety.
- Red bell pepper: Brings a touch of sweetness and a pop of color to the soup, enhancing its visual appeal and flavor profile.
- Diced tomatoes: Provide a rich and tangy base for the soup, adding depth of flavor and a hint of acidity.
- Low-sodium chicken broth: Forms the flavorful liquid base of the soup, infusing it with savory notes and enhancing the overall taste.
- Dried basil: Adds a fresh and aromatic flavor to the soup, complementing the other herbs and enhancing the overall taste.
- Dried oregano: Provides a warm and earthy flavor to the soup, adding depth and complexity to the overall taste profile.
- Kale: Adds a nutritious boost to the soup, offering a hearty texture and a dose of vitamins and minerals.
- Cannellini beans: Bring a creamy texture and a good source of plant-based protein to the soup, making it more satisfying and filling.
One surprising fact about this Weight Watchers Tuscan Soup recipe is that you can add a splash of balsamic vinegar before serving to enhance the flavors and give it a tangy kick. It adds a unique depth of flavor that will elevate the dish to a whole new level.
Tools Required
- Instant Pot: Speeds up cooking process by using high pressure to cook ingredients quickly and efficiently.
- Chopping board: Provides a stable surface for chopping vegetables and ensures safety while using a knife.
- Knife: Essential for cutting and chopping ingredients to the desired size for the soup recipe.
- Can opener: Needed to open canned ingredients like diced tomatoes and cannellini beans for the soup.
Frequently Asked Questions
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped kale
- 1 can (15 oz) cannellini beans, drained and rinsed
Instructions:
- Set Instant Pot to sauté mode and heat olive oil. Add onion and garlic, cook until softened.
- Add carrots, celery, zucchini, and bell pepper. Cook for a few minutes.
- Stir in diced tomatoes, chicken broth, basil, oregano, salt, and pepper.
- Close the lid, set to high pressure for 5 minutes.
- Quick release pressure, stir in kale and cannellini beans. Let it sit for a few minutes to wilt the kale.
- Serve hot and enjoy!
Nutritional value:
Per Serving in Calories: 180 kcal | Carbohydrates: 30 g | Protein: 8 g | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 600 mg | Dietary Fiber: 7 g | Sugar: 6 g | Calcium: 150 mg | Potassium: 700 mg | Iron: 3 mg | Vitamin A: 500 µg | Vitamin C: 40 mg
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the soup as directed but do not add kale or cannellini beans.
- Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, reheat the soup on the stove, add kale and cannellini beans, and simmer until heated through.
Freezing Instructions
- Prepare the soup without adding kale or cannellini beans.
- Allow the soup to cool completely before transferring it to a freezer-safe container.
- Freeze for up to 3 months.
- To serve, thaw the soup overnight in the refrigerator, then reheat on the stove, add kale and cannellini beans, and simmer until heated through.
