Vegan Noodle and Vegetable Soup
Recipe type: Lunch
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 red onion diced
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • 1 bay leaf
  • 2 tsp Italian spice
  • 1 tsp crushed dried chili peppers
  • salt and freshly ground black pepper to taste
  • 1 zucchini diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • ⅓ cup yellow lentils
  • 1 cups cooked cannellini beans
  • 3 cups cooked pasta
  • 796ml canned diced tomatoes
  • 4 cups vegetable broth
  1. Heat the olive oil to sauté the onions until they are soft and translucent.
  2. Add the garlic, Italian spice, crushed dried chili peppers and bay leaf sauté for another minute.
  3. Add the zucchini, celery and carrots. Stir into the onions and spices.
  4. Add the yellow lentils, vegetable broth and tomatoes.
  5. Place the lid on the unit and lock in position.
  6. Turn the steam release valve to cooking mode.
  7. Bring the cooker to pressure over medium high heat.
  8. Once at pressure turn heat to medium low and cook for 20 minutes.
  9. Turn heat off and let depressurize naturally. It will take about 10minutes.
  10. Open cooker.
  11. Take 2 cups of soup and blend return to the cooker.
  12. Add 1 cup of cannellini beans and the 3 cups of cooked pasta.
  13. Heat the pasta and beans thoroughly in soup.
  14. Add salt and freshly ground black pepper to taste.
  15. Serve with crusty bread.
Recipe by Healthy Food at