Ingredients

The following ingredients have 4 Servings
  • 1/2 c pancetta (diced, can use bacon, both are optional add ins)
  • 1 tbsp garlic (minced)
  • 1 c onion (diced)
  • 1 c celery (diced)
  • 1 c carrots (diced)
  • 28 oz diced tomatoes (petite recommended)
  • 6 c vegetable broth (more or less depending on preference)
  • 1.5 c pasta (dry, small shells best)
  • 1.5 tsp thyme
  • 2 tsp basil
  • 15 oz cannellini beans (canned, drained)
  • 15 oz kidney beans (canned, drained)
  • 1 tsp salt (or more when serving, depends on preference)
  • 2 tsp pepper
  • parmesan (shredded, for topping)
  • 1 tbsp olive oil

Instruction

  • Put Instant Pot on saute mode (brown on Crockpot Express) and add about 1 tbsp of olive oil, then your diced pancetta, onions and garlic. Saute for 2-4 minutes or until meat is done. Turn pot off/cancel. Scrape bottom to get stuck on pieces of pancetta to loosen.
  • Add diced carrots, celery, tomatoes with the juice in can, drained beans, and pour broth over entire mixture. Stir.
  • Stir in thyme, basil, salt and pepper. Stir.
  • Close lid and steam valve and set to high pressure for 5 minutes, do a quick release.If adding noodles change cook time to 3 minutes above, do a quick release, add uncooked noodles, submerge into liquid, and set for 2 minutes high pressure. Then quick release.
  • Top with parmesan cheese and enjoy