Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, chopped
- 1 medium zucchini, diced
- 1 can (15 oz) diced tomatoes (with juices)
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) cannellini beans, rinsed and drained
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup ditalini or small shell pasta
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
- Turn your Instant Pot to the “Sauté” function. Add the olive oil, diced onion, carrots, and celery. Cook for about 3 to 4 minutes until the onions become translucent and fragrant. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let the garlic burn. This step builds the essential flavor base for your soup.
- Press “Cancel” to stop the sautéing. Pour in a splash of the vegetable broth and use a wooden spoon to scrape any browned bits off the bottom of the pot (this prevents the “burn” notice). Add the zucchini, diced tomatoes, kidney beans, cannellini beans, dried oregano, dried basil, and the remaining vegetable broth. Stir in the dry pasta, ensuring the noodles are mostly submerged in the liquid.
- Secure the lid on the Instant Pot and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” on High Pressure and set the timer for 4 minutes. Note that the pot will take about 8–10 minutes to reach pressure before the timer starts counting down.
- Once the timer beeps, perform a “Quick Release” by carefully moving the valve to the “Venting” position. Once the pin drops, open the lid. Stir in the fresh baby spinach; the residual heat will wilt it in about a minute. Season with salt and pepper to taste. Ladle the soup into bowls and top with plenty of grated Parmesan cheese if desired.
- Cook Time: 20 minutes