1 1/2 tsp
900-mL carton no-salt-added
540-mL can no-salt-added
, drained and rinsed
- Combine celery, carrots, onion, tomatoes, barley, Italian seasoning, bay leaves, salt, pepper and broth in the Instant Pot.
- Put the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 20 min (will take about 20 min to come to pressure). When cooking finishes, open the pressure-release valve to depressurize, 2 to 3 min.
- Open lid and stir in 2 cups hot water, black beans and kale. Let sit, uncovered, until kale is slightly wilted, about 3 min.
- Ladle soup into bowls and stir spoonful of pesto into each bowl. Sprinkle with Parmesan, and drizzle with extra-virgin olive oil, if desired.
If you’re making this soup ahead, the barley will soak up the broth as it sits. Add a splash of water to each portion when reheating, depending on desired soup consistency.
Nutrition (per serving)
- 13 g,
- 28 g,
- 5 g,
- 5 g,
- 622 mg.
- Excellent source of
- Vitamin A
Originally published in the Today’s Parent March/April 2019 issue. Photo by Roberto Caruso.
Note: These recipes were developed using the Instant Pot Duo Plus model. Results may vary on different models.