Ingredients
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
Preparation
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.
