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  • Writer's pictureRhoda

Vegetable soup

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 45 MINS

INGREDIENTS

1 tbsp.

extra-virgin olive oil, plus more for serving

1

medium onion, chopped

4

garlic cloves, minced

Kosher salt

Freshly ground black pepper

1 tbsp.

tomato paste

4 c.

Fresh kale

1 c.

chopped cabbage

2 c.

small cauliflower florets

2

carrots, peeled and thinly sliced

2

celery stalks, thinly sliced

1

red bell pepper, chopped

1

medium zucchini, chopped

1

(15-oz.) can kidney beans, rinsed and drained

1

(15-oz.) can diced tomatoes

4 c.

low-sodium vegetable broth

2 tsp.

Italian seasoning

3/4 tsp.

paprika

Freshly chopped parsley, for serving


DIRECTIONS

  1. Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine.

  2. Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.

  3. Stir soup and season with salt and pepper.

  4. Garnish with parsley and a drizzle of olive oil before serving.


This was delicious!



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