Ingredients

The following ingredients have 5 Servings
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 Medium Onion
  • 4 Carrots
  • 4 Celery Stalks
  • ½ Head Savoy Cabbage
  • 1½ cup Cooked Cannellini Beans
  • 1 can Tinned Tomatoes ((14 ounces/400 ml))
  • 1 can Pureed Tomatoes ((14 ounces/400 ml))
  • 2 Bay Leaves
  • 1 teaspoon Salt
  • A Pinch of Black Pepper
  • 4 cups Vegetable Stock (/ Chicken Stock)
  • Parmesan Cheese (, optional)

Instruction

  • Press “SAUTE” function on your Instant Pot. Add olive oil. Throw in diced onion, diced carrots and celery. Saute for 5 minutes before adding shredded/sliced cabbage. Saute again until the cabbage has reduced its volume. Turn off the saute function by pressing the “CANCEL/KEEP WARM” button.
  • Add the rest of the ingredients: cannellini beans, pureed tomatoes, canned tomatoes, salt, pepper, vegetable stock, bay leaves and fresh basil.
  • Close and lock the lid. Turn the steam release to “SEALING”. Press “MANUAL” and adjust the timer to 4 minutes.
  • When the cooking cycle is finished, wait 10 minutes before releasing the pressure manually.
  • Serve with a drizzle of olive oil and grated Parmesan cheese.