Search
  • Rhoda

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!



9 views0 comments

Recent Posts

See All

This coming Monday the gym will be open from 8:00-9:30, class from 8:30-9:30. There will be a strength circuit set up with the option of cardio circuits between. You are also welcome to do the Murph,

Tomorrow is my race🙂 Sarah Silvestro will be teaching spin at 8, abs at 845. Jud the will be opening the doors at 630. If he takes off before sarah arrives the door will be unlocked. (No mobility tom

The weather is looking good for outside spin tomorrow! If it is 60 and not too humid we will be outside🙂 wear layers if needed