1/2of a red bell pepperdiced (about 1/2 cup / 70g)
1cupfresh green beansstring removed and cut into thirds (115g)
1cupeggplantcut into cubes (80g)
1celery stalkdiced
1/2cupcarrotchopped (75g)
1small russet potatodiced
1/4cupparsleychopped (7g)
1can garbanzo beansrinsed and drained well (15.5 ounces / 439g)
1can diced tomatoes12 oz. / 793g / 1 lb
2teaspoonsdried basil
2teaspoonsoregano
10turns black pepper
1teaspoonsalt
3cupswater710ml
Stove Top Ingredients
1/2cupyellow onionchopped (60g)
2garlic clovesminced
1/2cupzucchinichopped (80g)
1/2of a red bell pepperdiced (about 1/2 cup / 70g)
1cupgreen beansstring removed and cut into thirds (115g)
1cupeggplantcut into cubes (80g)
1celery stalkdiced
1/2cupcarrotchopped (75g)
1small russet potatodiced
1/4cupparsleychopped (7g)
1can garbanzo beansrinsed and drained well (15.5 ounces / 439g)
1can diced tomatoes12 oz. / 793g / 1 lb
2teaspoonsdried basil
2teaspoonsdried oregano
10turns black pepper
1teaspoonsalt
4cupswater945ml
Instructions
Instant Pot Directions
Prep and measure out all of the ingredients first. This will make it super easy to throw together.
Press saute on your Instant Pot (IP) and let the inner pot heat up for 2 minutes.
Add all of the ingredients, except for the water and saute for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper and salt). Add just a splash of water if the veggies start to stick.
Turn off the IP, add the water and stir. Lock the lid into place, making sure the nozzle is in the sealing position.
Use the manual setting and set the timer for 10 minutes. When time is up, use the natural release method. When all of the pressure is out of the IP, take off the lid and allow to cool.
Stove Top Directions
Prep and measure out all of the ingredients first. This will make it super easy to throw together.
Heat a large pot over medium heat for about 2 minutes. Add all of the ingredients, except for the water and saute for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper and salt). Add just a splash of water if the veggies start to stick.
Add the water and stir. Place a lid on the pot at an angle and simmer for about 20 minutes, until the veggies are soft to your liking. Turn off the heat and allow to cool.