Wholesome Veggie Pasta Soup

By: Jill McKeever

Wholesome Veggie Pasta Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 6 servings, baby spinach, bay leaf, black pepper, carrot, celery, contributed, cook 25 min, dairy free, dried parsley, easy, Jill McKeever, kidney beans, modern, mushrooms, pasta, plant-based, prep 10 min, pressure cook, red bell pepper, soup, vegan, vegetable broth, vegetarian, yellow onion

prep icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon Servings
6 servings
Ingredients
  • 2 stalks celery
  • 1 large carrot
  • 1 small yellow onion
  • 1 small red bell pepper
  • 2 teaspoons dried parsley
  • 1 bay leaf
  • 6 cups vegetable broth
  • 28 ounce kidney beans
  • 1 1/2 cups pasta
  • 3 cups baby spinach
  • 1 cup mushrooms
  • 1/8 teaspoon black pepper
Instructions
  • Press the "Sauté" button; add celery, carrot, onion, bell pepper, dried parsley, bay leaf and 1/4 cup vegetable broth.
  • Sauté vegetables in broth until onions are translucent, about 8 minutes. If the inner pot becomes dry before onion is tender, add 2 tablespoons broth to prevent vegetables from sticking.
  • Add remaining broth, kidney beans, pasta, spinach, mushrooms, and pepper.
  • Continue to simmer soup until pasta is tender to the bite, 10 to 15 minutes, depending on pasta type.
  • Remove bay leaf. Press "Keep Warm/Cancel" twice to activate keep warm mode.
  • Serve right away or cover with lid, the soup is ready when your family is ready to eat. Enjoy!
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