Instructions

1. Set your Instant Pot to the “Sauté” setting for 8 minutes. Add a splash of water or vegetable broth to the pot followed by the onion, garlic, carrots, celery, salt, Italian seasoning, bay leaves, and a pinch of pepper. Sauté in pot, stirring often until sauté cycle comes to an end. 

2. Add cabbage, squash, crushed tomatoes, vegetable broth, and farro. Secure pot with lid and make sure vent on top is set to “sealing” position. Hit the “Pressure Cook” button (or “Manual” button depending on model) and set to cook for 10 minutes on high. Once the 10 minutes are up, allow steam to release naturally for 10 minutes before turning the valve on the top of your Instant Pot to “venting” position. Allow pressure to release completely.

3. Once steam has finished releasing, carefully open Instant Pot facing lid away from you. Stir in white beans and hit cancel button. Serve with fresh bread and top with parsley or nutritional yeast if you wish. This soup can keep in a sealed container in the refrigerator for 3-5 days or be frozen for up to a month.