Prep Time 10 minutes
Cook Time 14 minutes
Additional Time 5 minutes
Total Time 29 minutes
- 1 small onion , about 1/3 cup, diced
- 2 cloves garlic , minced
- 1 medium carrot , about 1 cup, chopped
- 1 large celery stalk , about 1 cup, chopped
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 32-oz can diced tomatoes
- 3 tablespoons tomato paste
- 1 bay leaf
- 32 ounce carton , 4 cups low sodium vegetable broth
- water - add only as much as needed to cover vegetables
- 1/2 cup dry uncooked small shell pasta
- 1 medium zucchini
- 1/2 cup canned or cooked red kidney bean
- 1/2 cup canned or cooked cannellini beans
- 1-2 cups fresh baby spinach
- 1/2-1 teaspoon balsamic vinegar
- Shredded or grated Parmesan cheese , for serving
- Allow your instant pot to heat up for 2 minutes by pressing the SAUTE button. Sauté the onions and garlic in olive oil for about 3 minutes, or until fragrant. Combine the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water, and dry pasta in a large mixing bowl.
- Close the lid after pressing Cancel. Set the timer to HIGH for 2 minutes and press the MANUAL (older models) or PRESSURE COOK (newer models) button. Set the valve to the SEALING position.
- After the soup has finished cooking for 2 minutes and the instant pot has beeped, do a quick release by turning the valve to the VENTING position to release the pressure.
- When the pressure has been released, open the lid and add the zucchini, kidney beans, and cannellinibeans. Cook for an additional 5-6 minutes, or until the pasta and beans are tender and cooked. Allow to sit until the spinach (kale) has wilted (about 1 minute). If you prefer a thinner soup, add more water as needed.
- Season with salt and pepper to taste, then stir in the balsamic vinegar (if using). Serve warm with bread, topped with Parmesan cheese, and garnished with parsley if desired.
- Warm the olive oil in a large heavy-bottomed pot or dutch oven over medium heat.
- Saute the onions, garlic, carrots, and celery for about 4 minutes, or until the vegetables are slightly softened.
- Cook for 1 minute more after adding the basil, oregano, and thyme. Combine the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans, and cannellini beans in a mixing bowl.
- Bring soup to a boil, then reduce to a low heat and leave to simmer for 20-25 minutes
- Cook for another 10 minutes, or until the pasta is tender and cooked, after adding the dry pasta and zucchini. Allow the spinach (kale) to wilt in the pan (about 1-2 minutes). If you prefer a thinner soup, add more water as needed.
- Season with salt and pepper to taste, and stir in the balsamic vinegar (if using). Serve warm with bread, topped with Parmesan cheese, and garnished with parsley if desired.
- If you want to freeze it or serve it the next day, leave out the pasta and cook it separately, then combine when you're ready to eat. This keeps the pasta from becoming soggy.
Amount Per Serving Calories 261Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 511mgCarbohydrates 51gFiber 14gSugar 14gProtein 14g