Instant Pot Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 small onion (diced)
• 1 stalk celery (chopped)
• 2 cloves garlic (minced)
• 1 carrot (diced)
• 1 small zucchini (diced)
• 28 oz diced tomatoes (1 can)
• 2 bay leaves
• 4 cups vegetable broth
• 2 cups water
• 1 cup shell pasta
• 15 oz kidney beans (1 can)
• 15 oz cannellini beans (1 can)
• 3 cups kale (chopped)
• 2 cup green beans (chopped)

Instructions

1. 1

   Set the Instant Pot on “SAUTE” and add 2 tbsp olive oil.

2. 2

   When the oil is hot, add 1 small diced onion and 1 stalk chopped celery. Cook for about 5-7 minutes, until they are translucent and softened.

3. 3

   Add 2 cloves minced garlic and cook for another minute, then press the “CANCEL” button.

4. 4

   Add 28 oz diced tomatoes, 1 chopped carrot, 1 diced zucchini, 2 bay leaves, 4 cups vegetable broth, 2 cups water, 1 cup shell pasta, 15 oz kidney beans, and 15 oz cannellini beans. Stir and close the lid. Make sure that the venting knob is set to “SEAL”.

5. 5

   Cook for 5 minutes on “HIGH” pressure, then do a quick pressure release.

6. 6

   After the pressure is released, open the lid and stir the soup.

7. 7

   Press again the “SAUTE” button and bring the soup to boil. Add 3 cups chopped kale and 2 cups chopped green beans. Stir and let it cook for another 5 minutes.

8. 8

   Taste the soup and add more salt if needed.