67.   Minestrone Soup

Ingredients

2 frozen chicken breasts  

2 tablespoons extra virgin olive oil

1 yellow onion (diced)

3 carrots (coarsely chopped)

2 stalks celery (coarsely chopped)

2 zucchini (sliced into thick half-moons)

3 cups fresh kale (roughly chopped)

4 cups vegetable broth

1 28-can diced tomatoes

¾ cup elbow pasta

3 tablespoons tomato paste

2 bay leaves

1 teaspoon Italian seasoning

1.2 teaspoon salt

¼ teaspoon pepper

1 (14.5 oz) can kidney beans (rinsed, drained)

Instructions:

•   Heat the coconut oil in an Instant Pot set to the Sauté function.
•   Add the onions and cook for 5 minutes.
•   Add the carrots and celery and cook for a minute.
•   Add the rest of the ingredients except the beans and stir.
•   Select the Manual function for 6 minutes at high pressure.
•   Do a quick release of pressure.
•   Mix in the kidney beans and discard the bay leaves.

Makes: 8 servings

Nutritional information per serving:

Calories: 160; Total Fat: 4 g; Carbohydrates: 26 g; Proteins: 7 g