Serves 6
Ingredients 2 tablespoons soybean oil
1 cup chopped onions
2 cups diced celery
2 cups diced carrots
3 cups peeled, diced butternut squash
1 tablespoon minced garlic
2 6- ounces canned tomatoes (or use Vitamix or high-speed blender to blend fresh tomatoes)
1-15 ounce can Black Soybeans, rinsed and drained
8 cups stock, chicken or vegetable
1 bay leaf
5-ounce bag fresh baby spinach
3 tablespoons store bought pesto
Salt and Pepper to taste
Instructions Program Instant Pot to saute. Add oil, heat. Add onions, saute. Add celery, carrots, squash and garlic. Stir for 5 minutes. Add tomatoes, beans, stock and bay leaf. Cover and program Instant Pot to slow cooker, high setting; cook until vegetables are tender.Remove bay leaf. Add spinach and pesto, heat until spinach is wilted.Taste; season with salt and pepper. Serve with crackers or crusty bread.
Notes Add 1 cup texture vegetable protein (will look like meat crumbles) or 1- 12.3 oz box silken tofu (adds creaminess) for added protein.
By Linda Funk