Ingredients

• Vegetable Rice Soup
• 1/2 c uncooked rice
• 2-3 qts vegetable broth
• 1. 3oz can tomato paste
• 2 yellow squash diced
• 2 zucchini’s diced
• 1/4lb green beans diced
• 1 c Kale chopped
• 1 1/2 c broccoli florets trimmed small
• 1 small cabbage (5-6”)
• 1 small bag frozen peas
• 1 can undrained cannellini beans
• 1 cup puréed butternut squash
• Cook rice as directed on stovetop.
• Sauté all vegetables in instant pot EXCEPT peas for about 10-15 min.until just starting to soften. Add blend in tomato paste and cover mixture with vegetable stock (1-1 1/2 to 2 qts. Place lid on instant pot and seal. Put on soup setting high pressure for 7 minutes. Once done allow to cool 10 to 20 minutes. Release pressure manually and remove top. Pour in frozen peas. Add puréed cannellini beans and butternut squash. Spoon in cooked rice. Stir in more broth as desired.
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Directions