Instant Pot Minestrone Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion (diced)
• 2 medium carrots (peeled and diced (make discs and then quartered))
• 2 medium celery sticks (chopped (cut each slice in half))
• 1 tablespoon garlic (minced)
• 2 cups chopped seasonal vegetables
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1 can diced tomatoes ((14.5 ounces with juices))
• 1 can ((15 ounces Great Northern beans or cannellini beans or red kidney beans, rinsed and drained))
• 3/4 cup ditalini (elbow, or small shell pasta)
• 2 tablespoons tomato paste
• 4 cups low-sodium vegetable broth
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups baby spinach (chopped kale, or chopped collard greens)
• freshly grated Parmesan cheese
• freshly ground black pepper

Instructions

1. 1

   Set the instant pot to saute mode and add olive oil. Add onion, carrots, celery, and garlic, and saute for 2 minutes.

2. 2

   Add the vegetables, oregano, thyme, and pepper flakes.

3. 3

   Pour in the diced tomatoes, beans, pasta, tomato paste, broth, salt, and pepper. Give a quick stir.

4. 4

   Close the Instant Pot and pressure cook for 4 minutes. Quick release.

5. 5

   Open the Instant Pot and stir in baby spinach. Taste and season with more salt and pepper. Ladle in serving bowls and garnish with grated Parmesan cheese.