1 tbsp extra-virgin olive oil, plus more for serving
1 medium onion, chopped
4 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 tbsp tomato paste
2 cups cabbage, chopped
2 cups small cauliflower florets
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1 red bell pepper, chopped
1 medium zucchini, chopped
15 oz kidney beans, (1 can), rinsed and drained
15 oz diced tomatoes, (1 can)
4 cups low-sodium vegetable broth
2 tsp Italian seasoning
¾ tsp paprika
parsley, Freshly chopped, for serving
Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally for 5 minutes until onion softens.
Add tomato paste to instant pot and cook, stirring for 1 minute. Add remaining ingredients and stir to combine.
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.
Stir soup and season with salt and pepper.
Garnish with parsley and a drizzle of olive oil.
Serve and enjoy.
Sugar: 8g
:
Calcium: 96mg
Calories: 183kcal
Carbohydrates: 32g
Fat: 3g
Fiber: 10g
Iron: 4mg
Potassium: 856mg
Protein: 10g
Saturated Fat: 1g
Sodium: 167mg
Vitamin A: 4321IU
Vitamin C: 68mg
