Ingredients

The following ingredients have 8 Servings
  • 4 tablespoons olive oil
  • 1 large sweet onion (peeled and diced)
  • 8 cloves garlic (minced)
  • 2 tablespoons tomato paste (optional)
  • 1 cup carrots (peeled and sliced rondelle (about 1 1/2 large carrots))
  • 1 cup celery (chopped (about 2 stalks))
  • 1 1/2 cups zucchini (diced (about 1 medium zucchini))
  • 1 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 2 14. 5 ounces cans San Marzano diced tomatoes
  • 1 cup small elbow pasta
  • 1 15 ounces can no-salt added red kidney beans (drained and rinsed)
  • 1 15 ounces can no-salt added black beans (drained and rinsed)
  • 1 15 ounces can no-salt added cut green beans (drained and rinsed)
  • 64 ounces low-sodium vegetable broth
  • 3 cups fresh spinach (tightly packed)
  • 3 bay leaves
  • Fresh parsley leaves (finely chopped)
  • Freshly grated parmesan cheese or mozzarella cheese

Instruction

  • Set Instant Pot to saute mode.
  • Once HOT, add olive oil, let it warm up and add onion, garlic, carrot, celery, zucchini, and tomato paste if using. Mix and cook for about 5 minutes, until slightly softened.
  • Add basil, thyme, oregano, rosemary, salt, and pepper. Stir to combine.
  • Add diced tomatoes, stir to combine.
  • Add pasta and red beans, black beans and cut green beans. Stir to combine.
  • Add broth. You might not have to use it all, but add enough broth so it covers all the ingredients. Pressure Cooker should be about 3/4 full.
  • Add spinach, stir to combine and add bay leaves.
  • Close lid and set to manual High Pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 5 minutes. Make sure you close the vent.
  • When the timer goes off, let sit for 8-10 minutes. Then release any remaining pressure by opening the vent steam.
  • Remove lid and if you prefer, add 1-2 more cups of spinach right into the hot soup.
  • Remove and discard bay leaves.
  • Stir, taste and adjust for salt and pepper.
  • Serve and garnish with parmesan cheese and fresh, chopped parsley.
  • Enjoy!