1teaspoonGinger Garlic Pasteor chopped ginger and garlic
½cupPotato pieces½” cubes
2Radish or ¼ cup diced
¼cupfrozen cut Italian Beanscut each piece into half
114.5 ozcan Diced Tomatoes
2cupsWater + 1 cube Bouillon or 2 cups Brothand more as needed
⅓cupcanned Cannellini Beans
¼teaspoonBlack Pepper Powderto taste
¼teaspoonChili Flakes or to taste
¾teaspoonSalt or to taste
Wash, peel and cut potatoes, radishes and carrots to required sizes. If pressure cooking, keep the pieces big as you do not want very soft vegetables.
Instant Pot Instructions
Power Instant Pot (IP) and select saute mode.
Heat oil and saute onions and ginger garlic paste, followed by vegetables.
Add canned tomato, water and 1 cube of chicken bouillon or broth, spices and seasoning. Stir well.
Cancel saute mode, close IP lid, vent in seal position and select pressure cook/manual mode.
Pressure cook for 2 minutes. Let pressure release naturally or do a quick release after 10 minutes.
Add cannellini beans, water if need and simmer the soup for few minutes on saute mode until soup is done.
Heat oil in a sauce pan and saute onions, ginger garlic paste for few seconds and then saute vegetables.
Add tomatoes, seasoning, water/broth, mix well, cover and cook until tomatoes are mushy and potatoes are tender.
Add beans, more water depending on the consistency of the soup and simmer for 5 minutes or until soup is ready.
Ladle into a bowl and serve hot with your favorite bread. I served with pan toasted sandwich bread.
Sprinkle some grated parmesan cheese (I didn't use & if vegan use, vegan cheese) on top and sprinkle chili flakes for more heat.
Instant Pot Cooking - When cooking in a pressure cooker or IP, cut vegetables into ¾ - 1” pieces. You can add carrots along with the vegetables as I did but for more crunchy carrots, add them along with cannellini beans.