Step 1

Heat olive oil in a large soup pot on medium heat. Add the onions and sauté for 5 minutes or until onions start to lightly brown and caramelize

Step 2

Add the carrot, zucchini, celery, tomato paste and garlic. Sauté for 5 minutes.

Step 3

Add the can of diced tomatoes, garlic, green beans, Italian seasoning, dried basil and broth. Bring to a boil then turn heat to a simmer - about medium low heat. Simmer for 10 minutes

Step 4

Add dried pasta, kidney beans, great northern beans and (optional) nutritional yeast and simmer for 10 minutes. 2 minutes before you're done simmering, add the chopped kale.

Step 5

Turn heat off. Let the soup sit for 5-10 minutes before serving. Drizzle another tablespoon of oil on top and stir. Season with black pepper and extra salt if needed. Top with vegan parmesan if you have some on hand.

Step 6

Turn your instant pot to sauté mode and heat olive oil on medium heat. Add the onions and sauté for 5 minutes or until onions start to lightly brown and caramelize

Step 7

Add the carrot, zucchini, celery, tomato paste and garlic. Sauté for 5 minutes.

Step 8

Add the rest of the ingredients and add the lid. Set the lid to seal. Cook on high pressure for 5 minutes. Let it slow release for 5 minutes, then quick release.

Step 9

Let the soup sit for 5-10 minutes before serving. Drizzle another tablespoon of olive oil on top and stir. Season with black pepper and extra salt if needed. Top with vegan parmesan if you have some on hand.