Are you ever overly ambitious on Saturday at the grocery store and buy all the produce under the sun and get to Thursday and haven’t quite made the dent you thought you would? Now it’s the end of the week and you have a somewhat full fridge and still perfectly good but near-expiring produce. What do you do- cook everything? Freeze it? Smoothie? This time around I made soup and I threw everything in the Instant Pot for 14 minutes and voila: soup with huge flavor and tender veggies!
1/2 cup dried quinoa, rinsed
2 medium carrots (or 20 baby carrots- that’s all I had), peeled and chopped. *If you don’t have carrots, try and peel and chop a small sweet potato to replace this
8 oz raw, sliced white mushrooms
2-3 cups kale, washed, chopped and stems removed
4 cups organic low sodium chicken stock
1/4 cup chili pesto (if you can’t find, use regular basil pesto and 1/2 tsp red pepper flakes)
3 garlic cloves, minced
1 tsp kosher salt
1 14oz can cannelini beans, drained and rinsed very well
After the soup is cooked, mix in the following and let sit until chicken warms up...
1/2 lemon, juiced and zested
1 cup water
1 tbsp olive oil
2 cups shredded, cooked chicken (rotisserie would be great for this) - it can be cold!!
For each bowl (6-8 servings)...
Parmesan cheese, 1-2 tsp is perfect for each serving
Toasted Italian bread w/butter
1. Add all ingredients in the first group to the instant pot, stir, secure lid and set to Rice.
2. Once the soup is done (14 minutes on my Instant Pot), carefully do a quick release of the pressure until it is safe to remove the lid. ***If you don’t have an Instant Pot, combine ingredients in a slow cooker on high for 2 hours or low for 4 hours.
3. Add lemon juice, zest, water and olive oil To the pot. Stir to combine.
4. Portion into 6-8 servings.
***If eating immediately, enjoy with Parm cheese and toasty bread. Otherwise store in an airtight container and store in the fridge for up to a week or freeze (once cooked) for a few months.