Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, chopped
- 1 small head cabbage, shredded
- 2 cups 1-inch pieces fresh green beans
- 1 ½ teaspoons kosher salt
- 6 cups unsalted vegetable stock
- 1 (15 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- 1 (15 ounce) can no-salt-added diced tomatoes, undrained
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
Why This Dish Is So Special
Cooking Hints
- Use vegetable broth for a richer taste instead of water.
- Don’t forget to sauté the onions and garlic first for a deeper flavor.
Directions
Turn on your Instant Pot and selecting the sauté setting. Let it warm up for a few minutes, then pour in a bit of oil. Toss in the chopped onion, carrots, celery, and garlic, cooking and stirring occasionally until they start to soften, about 6 minutes. Next, add the cabbage, green beans, and a pinch of salt. Pour in the vegetable broth along with the canned tomatoes, juices and all. Secure the lid, set the valve to sealing, and cook on high pressure for 15 minutes. It might take around 10 to 15 minutes for the pot to come up to pressure. Once the timer goes off, let the pressure release naturally—this can take anywhere from 10 to 40 minutes. When the pressure is fully released, open the lid and stir in fresh dill and parsley. Ladle the soup into bowls and enjoy it warm.
