Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon safflower oil
  • 4 garlic cloves, finely chopped 
  • ½ teaspoon salt, divided
  • 2 celery stalks, chopped
  • 1 large carrot, chopped 
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon freshly ground black pepper 
  • 1 (15-ounce) can diced tomatoes 
  • 4 cups vegetable broth
  • 1 (15-ounce) can chickpeas, white beans, or kidney beans, drained
  • 1 cup small pasta, such as shells or elbows
  • 4 tablespoons vegan parmesan, plus more for serving
  • Chopped fresh basil, for serving

Instruction

  • Preheat instant pot by selecting sauté setting. Warm oil in preheated pot for a few seconds, then add garlic and ¼ teaspoon of salt. Cook until translucent, 2 to 3 minutes, stirring occasionally.
  • Add celery, carrot, Italian seasoning, red pepper flakes, remaining ¼ teaspoon of salt, and black pepper, and stir, then add tomatoes. Cook until tender, about 2 minutes, stirring and mashing larger tomato pieces. Add broth, beans, and pasta and mix in, and stir well. Select cancel setting.
  • Lock lid into place, set to sealing, select manual setting at high pressure, and set cook time to 4 minutes. Once cooking cycle is done, let pressure release naturally for 8 minutes, then carefully set from sealing to venting to release any remaining pressure.
  • Open lid and stir in vegan parmesan. Serve soup hot, topped with vegan parmesan and basil.