Instant Pot Tuscan Summer Soup with Soyrizo and White Beans
A bright Tuscan-inspired vegetarian soup with savory soyrizo, creamy white beans, and summer vegetables. Made in an Instant Pot for quick depth of flavor, finished with a lemony finish and herb oil for a vibrant, comforting lunch or light dinner.
- Prep Time: 15 min
- Cook Time: 10 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ tbsp olive oil
- ¼ cup diced onion
- 1 cloves garlic, minced
- ½ cup sliced summer zucchini
- ½ cup diced tomatoes, canned or fresh
- ½ cup cooked white beans, drained
- ½ cup crumbled soyrizo
- 1 ½ cups vegetable broth
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ½ bay leaf
- Salt and black pepper to taste
- 1 tbsp chopped fresh parsley
- ½ tbsp lemon juice
Instructions
- Set Instant Pot to Sauté; heat oil and cook onion 3 minutes until translucent.
- Add garlic, zucchini, and soyrizo; cook 2 minutes until fragrant and slightly browned.
- Stir in tomatoes, white beans, broth, oregano, red pepper flakes, and bay leaf; cancel Sauté.
- Lock lid, set to High pressure 5 minutes; quick release and remove bay leaf.
- Stir in parsley and lemon juice; season with salt and pepper, then ladle.
Chef’s Pro Tips
- Add a drizzle of good olive oil and a few chili flakes at finish for shine.
- For extra body, mash a portion of beans before adding lemon.
- Use fresh lemon zest for a brighter aroma.
Serving Suggestions
Serve with crusty bread and a simple green salad to round out the plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on stove or in microwave.
Nutritional Estimates
Per serving · 2 servings total
| calories | 290 |
|---|---|
| protein | 11 |
| carbs | 34 |
| fat | 12 |
| fiber | 7 |
Community Ratings & Comments
Community Rating:★★★★★(5.0)
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