Vegetable White Bean Soup in the Instapot
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Ingredients
  • 1 cup white beans, soaked overnight
  • 1 cup chopped leeks
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • ½ t salt
  • 1 64 oz container of chicken stock
  • 1 cup chopped cabbage
  • 1 cup pasta twirls
Instructions
  1. Saute the leeks, carrots and celery on saute for 5-7 minutes in the instapot
  2. Add the chicken broth & white beans
  3. Cook for 40 minutes using the chili/bean setting
  4. Let pressure come down naturally
  5. Open the pot, add cabbage and pasta twirls
  6. Cook on saute with the lid open for 10 minutes or so or until pasta is al dente
Recipe by The Rocky Mountain Woman at https://therockymountainwoman.com/?p=25560