• 3 tbsp extra-virgin olive oil
  • 1 Spanish onion
  • 2 large carrots
  • 3 celery ribs
  • 1 Zucchini
  • 3 garlic cloves
  • 6 cups vegetable broth
  • 28 oz can crushed tomatoes
  • 14 1/2 oz can diced tomatoes
  • 15 1/2 oz can red kidney beans
  • 15 1/2 oz can cannellini beans
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 tsp black pepper
  • 2 tsp seasoned salt
  • 1 cup pipette pasta
  • 10 oz box frozen cut green beans
  • 5-8 oz baby spinach
  • grated parmesan cheese
  • Place the olive oil in the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes, once the oil is heated, add the onion, carrots, celery, and zucchini and cook for 5 minutes, stirring occasionally, until slightly softened. Add the garlic, mix well, and cook for another minute, until fragrant.
  • Add the broth, crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, pepper, and seasoned salt and stir.
  • Stir in the pasta and frozen cut green beans, and top with the baby spinach but do not stir—just lay the spinach on top of the broth and veggies. It will seem like a lot and be close to the brim of the pot, but it cooks down to nothing.
  • Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then on High Pressure for 5 minutes, and follow with a Quick Release when done. Stir well.
  • Serve topped with grated Parmesan, if desired, and some warm, crusty bread.
Previous Next