Prep Time: 10 minutes

Cooking Time: 35 minutes

Servings: 6 people

Nutritional Value: kcal: 175, Fat: 3.7 g, Fiber: 9.1 g, Protein: 8.9 g


If you love garlic flavor, then feel free to increase the amount of it. You can

even add 4 cups more of vegetable broth. Rather than using the kidney beans,

feel free to use garbanzo beans, omit using celery & use two zucchinis.

Absolutely delicious and mouth-watering!

Ingredients:

1 can kidney beans (15 ounces), nicely rinsed & drained

4 garlic cloves, minced

1 medium zucchini, chopped

2 cups cabbage, chopped

1 medium onion, chopped

2 cups small cauliflower florets

1 tablespoons tomato paste

2 carrots, peeled & sliced thinly

1 red bell pepper, chopped

2 celery stalks, sliced thinly

1 can diced tomatoes (15 ounces)

4 cups vegetable broth, low-sodium

¾ teaspoon paprika

2 teaspoons Italian seasoning

Ground black pepper & kosher salt to taste

1 tablespoon extra-virgin olive oil, plus for serving

Freshly chopped parsley, for serving

Directions

1. Preheat your Instant pot by pressing the sauté feature. Once the word HOT

appears; immediately add oil; heat until hot then, add onion & garlic.

Generously season with pepper and salt. Cook for 5 minutes, until onion

softens, stirring occasionally. Add in the tomato paste & continue to cook for

a minute more, stirring frequently. Add in the leftover ingredients; give them

a good stir until combined well.

2. Cover & secure the lid to its place. Pressure cook for 12 minutes, on

manual setting and then, perform a quick release feature to get rid of the

pressure.

3. Stir the soup & season with pepper and salt to taste.

4. Just before serving; drizzle with the olive oil & garnish with fresh parsley.

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