Description
A hearty and healthy Italian-style vegetable soup made quickly in the Instant Pot. Packed with beans, pasta, and fresh garden vegetables.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 2 medium potatoes, cubed
- 1 medium zucchini, sliced
- 1 cup ditalini pasta
- 1 can (15 oz) kidney beans, drained
- 2 cups fresh spinach
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil and Parmesan for garnish
Instructions
- Set Instant Pot to Sauté mode. Heat olive oil and sauté onion, carrots, and celery for 5 minutes.
- Add minced garlic and sauté for 1 more minute until fragrant.
- Stir in diced tomatoes and vegetable broth, scraping the bottom of the pot to deglaze.
- Add cubed potatoes and zucchini. Seal lid and set to High Pressure for 5 minutes.
- Quick release the pressure and open the lid.
- Turn back to Sauté mode. Stir in ditalini pasta and simmer for 7-10 minutes until al dente.
- Stir in kidney beans and fresh spinach until the spinach wilts.
- Season with salt and pepper. Serve hot with Parmesan and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Italian