When I heard about this recipe I knew I had to try it. I made a few changes to the original and made it even more tasty and healthy than the original version.
Prep: 20 Minutes. Cook 30-40 minutes. Servings 6.
You can cut down on the sodium by using LOW SALT stock
2 TB organic olive oil, 3 organic celery stalks, 3 organic carrots (chopped), 1 organic onion (chopped), 4 cloves organic garlic (minced), 3 cups organic vegetable stock (Low sodium preferred), 1 tsp oregano, 1 tsp parsley, 1 tsp sweet basil, 1 tsp kosher salt; 1/8 tsp ground pepper, (1)14.5oz can of organic diced tomatoes, 2-3 organic diced potatoes, (I used 3 as I love potatoes), 15oz of low sodium, organic 3 bean mixture. I used the dark kidney, pinto and black beans from Big Y which is a local supermarket chain near where I live.
Heat oil in a saute pan over medium heat. Cook and stir, carrots, celery, garlic and onions until the onions are translucent.
Pour stock into instapot and add carrots, celery, garlic and onions from your saute pan. Stir in tomatoes, potatoes and beans. Add salt, pepper, oregano, parsley and basil.
Set your instapot for soup. Once the instapot is done, depressurize it and add fresh organic kale. Stir in and serve.
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