Servings: 4
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 celery stalks chopped
- 2 carrots chopped
- 1 zucchini chopped
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- ½ teaspoon paprika
- 1 can diced tomatoes (15 oz)
- ¾ cup elbow pasta
- 1 can cannellini beans drained and rinsed
- 4 cups vegetable stock
- 2 cups baby spinach
- 2 tablespoons parsley
Instructions
- Set the Instant Pot to saute mode and heat the oil. Add onion and garlic, and saute for 3 minutes.
- Next, add the carrots, celery, and zucchini. Also, add the Italian seasoning, salt, pepper, and paprika. Saute for 2 minutes.
- Add the tomatoes, pasta, kidney beans, and stock. Give it a good stir. Secure the lid and set the Instant Pot to Soup mode (on high pressure) for 4 minutes.
- Once the Instant Pot beeps, let the pressure come down naturally for 5 minutes, then do a quick manual release of the remaining pressure.
- Stir in the spinach and let the soup sit for 10 minutes. Garnish with parsley and serve.
Notes
- Brown the onion and garlic before adding other ingredients to build a deep and rich flavor base.
- If you're short on fresh produce, frozen vegetables can be a convenient substitute. Add them directly to the Instant Pot without thawing, adjusting the cooking time slightly.
Nutrition
Calories: 176kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1129mg | Potassium: 612mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7539IU | Vitamin C: 30mg | Calcium: 98mg | Iron: 3mg
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