Tomato Bean Soup with Crispy GF Parmesan Croutons

A good reset after the holiday season

• ·        1 jar of chopped organic tomatoes (about 16 to 18 oz)
• ·        1 medium sweet potato peeled and chopped
• ·        1 cup of veggie broth
• ·        ½ can of white beans or chickpeas, drained and rinsed
• ·        Gluten free baguette, torn into bite size pieces
• ·        Olive oil
• ·        Grated parmesan cheese
• ·        Fresh herbs such as parsley or basil (optional)

Add all soup ingredients to the multi-pot and pressure cook for 10 minutes, puree with a stick blender.

Toast GF bread with olive oil and grated parmesan to desired crispiness.

Top soup with croutons, additional grated parmesan and fresh herbs.

 

Cheers and God Bless!