Ingredients

The following ingredients have 8 Servings
  • 1 can kidney beans (drained)
  • 1 can garbanzo beans (drained)
  • 32 oz chicken broth ((for vegetarian just use vegetable broth, if you want a darker richer soup use beef broth))
  • 1/2 onion (sliced or diced, your preference)
  • 2 stalks celery (diced)
  • 3 carrots (sliced thin into dials so they become soft, or thicker dials if you want them to stay a bit firm)
  • 1 small zucchini
  • 1.5 c petite diced tomatoes
  • 1 c uncooked shell noodles

Instruction

  • Dice all of your vegetables and put them into your Instant Pot or pressure cooker. Add your broth, cans of drained beans, and uncooked noodles, stir gently and add any herbs/spices you'd like (I usually just add salt when it is done if I feel it needs a bit).
  • Close lid and and steam valve, set to pressure high, for 3 minutes.
  • Do a quick release.
  • Carefully lift lid and serve topped with shredded parmesan and parsley if desired.