Ingredients

The following ingredients have 5 Servings
  • 1 tbsp Olive Oil
  • ½ Onion (diced)
  • 2 tbsp Minced Garlic
  • 2 Carrots (chopped)
  • 2 Celery (chopped)
  • 1 can White Beans (540mL)
  • 1 can Kidney Beans (540mL)
  • 1 cup Butternut Squash (chopped)
  • 1 Bay Leaf
  • 2 tsp Dried Basil
  • 2 tsp Dried Oregano
  • 1 can Diced Tomatoes (796mL)
  • 3 tbsp Tomato Paste
  • 6 cups Vegetable Stock
  • 3 cups Baby Spinach
  • 2 Zucchini (chopped)
  • 2 cups Pasta

Instruction

  • On saute mode on the Instant Pot, add the olive oil and the onions. Saute for 1-2 minutes before adding in the minced garlic. Saute for a minute or until the garlic is fragrant.
  • Turn off saute mode and add in the beans, celery, carrots, and butternut squash.
  • Next, add in the dried herbs (bay leaf, dried basil, and dried oregano).
  • On top, add the canned diced tomatoes and tomato paste. Do not stir.
  • Add in the vegetable stock.
  • Close the lid and set it to sealing and pressure cook for 5 minutes. It'll take around 10 minutes to come up to pressure. When done, let it natural pressure release for 15 minutes before quick releasing.
  • Turn on saute mode again and add the spinach, zucchini, and pasta.
  • Simmer for 8 minutes or until the pasta has cooked through and enjoy.