Ingredients
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1 tbsp olive oil
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2 slices bacon, finely chopped
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1 cup diced onion
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2 stalks celery, chopped
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3 cloves garlic, minced
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4 cups low-sodium vegetable broth
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1/2 (16 oz) bag frozen peas and carrots
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1 (15.5 oz) can low-sodium cannellini beans
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2 medium zucchini, diced
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3 cups cubed whole wheat French or Italian bread, crusts removed
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1/2 cup finely grated Parmesan
Steps
1
Using the sauté function on an Instant Pot or multi-cooker, heat the oil. Add the bacon and cook 5 min., until browned, stirring occasionally.
2
Add the onion and celery and cook 5–6 min., until vegetables begin to soften, stirring often. Stir in the garlic and cook 30 sec. Turn off sauté function.
3
To Instant Pot, add the vegetable broth, frozen peas and carrots, beans, zucchini, and bread cubes, scraping up any browned bits. Season with salt and pepper.
4
Seal and set to high pressure. Cook 5 min. Let naturally release 5 min. Stir to combine. Garnish with the Parmesan to serve.
