1
Saute the onions & garlic until the onions have softened & are translucent, about 2 mins.
2
Stir in the tomato paste & sauté for another 2 mins, stirring constantly.
3
Add celery, carrot, zucchini, white beans, diced tomatoes, green beans, bay leaves, salt, pepper, Italian seasoning & vegetable stock.
4
Stir & set the instant pot to manual high pressure for 5 mins.
5
When done, allow the instant pot to naturally release the pressure for 10 mins, then manually release the pressure.
6
Stir in the lemon juice and fresh chopped parsley. Top with grated parmesan cheese. Enjoy!.