Last week's Soups and Salads class was terrific. And fun! The easiest soup I made was the pressure cooker minestrone I prepped at home and brought in a ziplock bag. Added the water (used bouillon) and the cooked pasta, canned beans, canned tomatoes and prepared pesto (I used the vegan Bolani brand that's almond based).
Now I'm home with a sick kid and the sniffles- but hey, I've got some parsnips in the vegetable drawer- I see a minestrone soup in my future. I add parsnips on addition to the carrots.
Let me know how the recipe works for you- and what you add! - if you're hunkering down under the weather.
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