Pantry Soup

This recipe evolved from a minestrone soup. It is gluten free and vegetarian. I created it from what I keep in my pantry. It makes enough for two meals for two people and stretches the food budget. The basic soup I prepared in the Instant Pot. You could prepare on top of the stove. The rice is cooked separately and added in.

Ingredients

• Onion, two slices, chopped

• Garlic clove, one sliced

• Olive oil

• Northern beans, 1 can

• Stewed tomatoes, 1 can

• Vegetable broth. 1 carton

• Cooked rice, 1 to 2 cups

Preparation

Add olive oil to Instant Pot. Push sauté button. Add in onion and garlic. Mix around as it browns. Turn off the Instant Pot. Add in the beans, tomatoes and broth. Scrap any bits from bottom of pot. Secure lid and push the soup button. Allow natural release. Add in cooked rice and use sauté button to heat and stir. Season with salt, pepper and Tabasco.