I love making soup in the fall especially because it's always an easy way to use up all of my leftover veggies that I have hanging around. For this recipe all most every item came from Trader Joe's. I just chopped everything and threw it all in my 7 quart sized instant pot while I finished up helping my 12 year old (Izzy) with his school work for the day. He even took a break to help me shoot some of the images for this post.
1 can of young green jackfruit rinsed, strained and chopped into chunks (in water is best but used the Trader Joe's canned young green jackfruit in brine.
2 celery stalks chopped
2 carrots sliced
1 large can of fire roasted diced tomatoes use the juice
1/2 an onion diced
1 green bell pepper diced
2 cloves of fresh garlic cloves minced
3 fresh thyme sprigs
1 bay leaf
1 leek cleaned and chipped
1 tsp of chili powder
1/2 tsp of chipotle
3 tbs of extra virgin olive oil
2-32 oz. containers of veggie broth
1 cup of dry pasta (I used rotini pasta)
2 cup of kale
2 tsp of tomato paste
Simply add all of the ingredients except the pasta and kale into an instant pot and choose the meat/stew setting (which is 22 minutes long), making sure the pressure valve is closed.
Once the pot has finished releasing steam, remove the thyme stems, stir in the pasta, kale and a generous drizzle of extra virgin olive oil.
Close the lid and choose the keep warm setting for and additional 10 minutes .
The pasta should be soft and the kale should be wilted before serving.