Instant Pot Minestrone Soup

pressureluckcooking.com

Sharon Grissom

3 tablespoons extra-virgin olive oil

1 Spanish onion, diced

2 stalks of celery, sliced

1 large carrot, chopped into quarter wedges

1 small zucchini (known as courgette in Europe), chopped into quarter wedges

1 tbsp of garlic, minced

6 cups of vegetable broth (2 tbsp of Vegetable Better Than Bouillon + 6 cups of water)

1 cup of frozen cut green beans

28 oz can of crushed tomatoes

14 oz can of diced tomatoes

15.5 oz can of red kidney beans, drained & rinsed

15.5 oz can of cannellini beans, drained & rinsed

1 tsp of dried oregano

1 tsp of dried basil

½ tsp of dried thyme

1 tsp of black pepper

2 tsp of seasoned salt

5-6 oz bag of baby spinach

1 cup of Pipette pasta (Ditalini or mini shells works well here too)

Grated Parmesan cheese, for topping

Directions at pressureluckcooking.com

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