Ingredients

• 1 cup 13 Bean Soup Mix soaked overnight (yields 1-1/2 cups beans)
• 5 to 6 cups Water (divided)
• 2 tsp Extra Virgin Olive Oil
• 1 Tbsp Garlic minced
• 1 Onion cut into big pieces
• 1/2 tsp Red Pepper Flakes
• 4 cups Vegetables (fresh cut broccoli, zucchini, mushroom, multi-colored pepper, carrots)
• 10 Cherry Tomatoes halved
• 1 Salt and Pepper to taste
• 1/4 cup Basil chopped fresh
• 2 Tbsp Tomato Paste

Instructions

1. Drain the beans and rinse once.
   
   
   
   Pressure cook the beans with 3 cups of water for 10-12 minutes or till 3 whistles blows. Turn off the burner and let the pressure subside completely.
2. Meantime heat a saucepan with 2 tsp of extra virgin olive oil and roast the minced garlic till light golden brown. Add the onions and pepper flakes and cook for 2 minutes followed by the 4 cups of mixed vegetables. Saute for couple of minutes and turn off the burner.
3. Add the sauteed vegetables, 2 cups of water, cut tomatoes, salt and pepper to the pressure cooker. If the water is not enough to cover the vegetables, add 1 more cup of water. Pressure cook for 15 minutes till 1 whistle blows and turn off the burner. Wait till the pressure subsides completely and remove the lid.
4. Add the chopped basil and tomato paste and boil for couple of minutes. Adjust the salt and pepper per your taste. If the soup is too thick add water and boil till the desired consistency is attained. Enjoy the warm soup with fresh bread.
   
   
   
   Serves 5.