Pasta e Fagioli

Ingredients

• 2 tablespoons olive oil
• 2 carrots (peeled and sliced)
• 2 celery sticks (thinly sliced)
• 10 garlic cloves (minced )
• 1 big russet potato (peeled and cut into small cubes)
• 1 cup tomato sauce (marinara sauce)
• 1 can cannellini beans (rinsed and drained)
• 1 cup ditalini pasta
• 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
• 1/2 teaspoon crushed red pepper (optional)
• 4 cups vegetable broth (low sodium)
• 2 cups baby spinach or baby kale (rough chopped (optional))

Instructions

1. 1

   Turn the Instant Pot to Saute mode and heat olive oil. Add carrots, celery, and garlic. Saute for a minute.

2. 2

   Add potatoes, tomato sauce, cannellini beans, pasta, parsley, crushed red pepper, and vegetable broth. Mix well.

3. 3

   Close Instant Pot with pressure valve to sealing. Cook on Pressure Cook/Manual(Hi) for 4 mins followed by Quick Release. Add salt and pepper to taste. Stir in baby spinach and enjoy hot!