2 TBL Olive Oil

1 Large Sweet Onion, Diced

4 Cloves Garlic, Minced

1 Tsp Kosher Salt (more at the end, if needed)

1 Tsp Fresh Cracked Black Pepper (more at the end, if needed)

2 TBL Tomato Paste

4 Stalks Celery, Diced

4 Large Carrots, Peeled & Diced

1/2 of a Large Head of Green Cabbage, Chopped

2 Cups Small Cauliflower Florets

2 Cups Chopped Kale

2 Large Zucchini, Sliced into Circles Then Chopped in Half

1 Large Red Bell Pepper, Diced

2 Cans of Kidney Beans, Drained & Rinsed

1, 24 oz Can of Diced Tomatoes (juice and all)

2 Bay Leaves

2 TBL Italian Seasoning

1 TBL Paprika

2 Cartons of Organic Vegetable Broth (or until ingredients are just covered)

Turn pressure cooker on sauté mode. Add olive oil, onion and garlic. Sauté until onions are just tender.

Add all other ingredients to the pot. Add lid to pressure cooker and cook for 8 minutes.

Allow the pressure to naturally release at the end.

Check to see if more salt or other seasoning is needed.

Ladle into bowls, top with shredded Parmesan cheese, serve with crusty bread.

So healthy, comforting, and delicious.