Instant Pot Minestrone Soup

lifemadesweeter.com

Kathy Overstreet

1 small onion about ⅓ cup, diced

2 cloves garlic minced

1 medium carrot about 1 cup, chopped

1 large celery stalk about 1 cup, chopped

2 teaspoons dried basil

1 teaspoon dried oregano

¾ teaspoon dried thyme

1 32 oz can diced tomatoes I usually use fire-roasted or Italian-style

3 tablespoons tomato paste

1 bay leaf

32 ounce carton 4 cups low sodium vegetable broth

water - add only as much as needed to cover vegetables

1 medium zucchini around ⅔ cups, sliced into halves or quarters

¼ cup canned or cooked red kidney beans drained and rinsed

¼ cup canned or cooked cannellini beans or great northern beans, drained and rinsed

¼ cup dried small shell pasta use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead**(see note about freezing)

1 cup fresh baby spinach chopped (optional)

½ to 1 teaspoon balsamic vinegar optional but adds great flavor

Shredded or grated Parmesan cheese for serving

Fresh parsley finely chopped, for garnish (optional)

Directions at lifemadesweeter.com

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