Ingredients
- 2 tbsps Olive Oil
- 1⁄2 cup Carrots sliced
- 1⁄2 cup Celery sliced
- 1⁄2 cup Zucchini chopped
- 1⁄2 cup Onion chopped
- 3 cloves Garlic
- 1⁄2 tsp Salt
- 2 14.5 oz can Vegetable Broth
- 1 15 oz can Tomato Sauce
- 1 14.5 oz can Diced Petite Tomatoes
- 1 15 oz can Great Northern Beans drained & rinsed
- 1 15 oz can Light Red Kidney Beans drained & rinsed
- 1 tbsp Dried Basil
- 2 tsps Dried Parsley
- 1 tsp Salt
- 1⁄2 tsp Oregano
- 1 cup Shell Pasta
Instructions
Push the sauté button on the Instant Pot. Add the olive oil, carrots, celery, zucchini, onion, and 1/2 teaspoon salt to the Instant Pot liner. Cook, stirring frequently, for about 5 minutes to get the veggies softened. Add in the garlic and cook for 30 seconds longer. Turn off sauté mode.
Add the remaining ingredients into the Instant Pot, stir together and cover with the lid. Press the soup button or the manual button and set the time for 6 minutes.
When cook time is done do a quick release on the valve. Let the steam and pressure out. When ready, take the lid off and stir the soup.
Stir with parmesan cheese if wanted. Leftover soup stores well in the fridge for about two days. The pasta tends to soak up the liquid once it’s refrigerated so you may have to add a tiny amount of water or broth to it.
Source: https://togetherasfamily.com/instant-pot-minestrone-soup/
