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
2 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
Preparation
Step 1Set 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. Step 2Lock lid and set machine to cook at high pressure for 8 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.Step 3Stir soup and season with salt and pepper. Step 4Garnish with parsley and a drizzle of olive oil before serving.
Loaded with cabbage, cauliflower, bell pepper, and zucchini, this vegetable soup is a healthy way to warm up this winter. Get more of our favorite no-stress Instant Pot soup recipes in our new cookbook, Party In An Instant Pot.
