Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil (optional, see notes)
  • 1 small yellow onion (diced)
  • 3-5 cloves of garlic (diced)
  • 2 ribs of celery (sliced)
  • 3 carrots (sliced)
  • 2 teaspoons Italian seasoning
  • 3 ounces salt-free tomato paste
  • 1 28 ounce can diced tomatoes (fire-roasted or regular)
  • 4 cups vegetable broth (homemade or store-bought)
  • 4 cups water
  • 2 15 ounce cans red kidney beans (drained and rinsed; about 3 cups (480g))
  • 1 cup dry pasta of choice (gluten-free if necessary)
  • 2 cups fresh or frozen cut green beans
  • fresh basil and dairy-free parmesan cheese (for garnish (optional))

Instruction

  • Aromatics: Turn the Instant Pot on to the “Saute” setting and warm the oil in the pot. Add the yellow onion and cook for 3 to 5 minutes, until golden. Add the garlic, celery, carrots, and italian seasoning to the pot and sauté for an additional 1 to 2 minutes, until the garlic is fragrant.
  • Broth: Stir the tomato paste into the vegetables until evenly incorporated, then add the diced tomatoes, broth, and water; mix well.
  • Cook: Add the beans, pasta, and green beans to the pot. Press “Cancel” to stop the Saute mode. Close the Instant Pot, set the valve to “Sealing”, then cook on Manual High Pressure for 5 Minutes.
  • Serve: Immediately release the pressure from the Pot once the timer goes off (cover the valve with a kitchen towel to prevent splatter). Remove the lid and let the soup cool for 5 minutes, then ladle into serving bowls and top with fresh basil and dairy-free parmesan, or as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.