Vegetable Soup

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

Instructions

• 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.

• 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 before serving.

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