Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 2 sticks celery (chopped)
  • 3 medium carrots (peeled & sliced)
  • 1 small zucchini (chopped)
  • 1 cup fresh green beans (chopped)
  • 1 (28 fluid ounce) can crushed tomatoes
  • 4 cups chicken broth or veggie broth
  • 1 (14 fluid ounce) can red kidney beans (drained)
  • 1 (14 fluid ounce) can white kidney (cannellini) beans (drained)
  • 3/4 cup uncooked elbow macaroni
  • 1/4 teaspoon Italian seasoning
  • Salt & pepper (to taste)
  • Fresh basil (torn, to taste)
  • Freshly grated parmesan cheese (to taste)

Instruction

  • Prep your ingredients.
  • Add the oil, butter, and onion to your Instant Pot. Press the sauté button and cook for 4 minutes.
  • Stir in the garlic and cook for about 30 seconds.
  • Stir in the crushed tomatoes and chicken broth, followed by the remaining ingredients except for the basil, salt & pepper, and parmesan cheese.
  • Before closing the lid, stir it well to ensure that the pasta isn't sticking to the bottom. Close the lid, make sure the valve is on "sealing", press the "manual" button and set the timer for 6 minutes. It'll take about 15 minutes for the Instant Pot to get up to pressure.
  • Once the countdown has finished, carefully do a quick pressure release. Season the soup with salt & pepper as needed and stir in the fresh basil. Serve each bowl of soup with some freshly grated parmesan.