Prep Time: 20 mins | Cook Time: 6 mins | Total Time: 26 mins | Yield: 6 Servings
This incredible soup recipe is just what you need today! Give it a try and enjoy!
2 tbsp olive oil
1/2 c finely sliced carrots
1/2 c finely sliced celery
1/2 c chopped zucchini
1/2 c finely chopped onion
3 cloves garlic
½ tsp salt
2 cans (14.5 ounces each) vegetable broth
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) petite diced tomatoes
1 can (15 ounces) great northern beans drained & rinsed
1 can (15 ounces) light red kidney beans drained & rinsed
1 tbsp dried basil
2 tsp dried parsley
1 tsp salt
½ tsp oregano
1 c small shell pasta
Step 1: Press the “Sauté” button on the Instant Pot.
Step 2: Add the olive oil and allow it to become hot.
Step 3: Add the celery, carrots, onion, zucchini, and salt. Sauté for about 5 minutes or until translucent.
Step 4: Add the garlic and sauté for about 30 seconds or until aromatic.
Step 5: Add the rest of the ingredients and stir until just mixed.
Step 6: Cover and seal. Press the “Soup” button and cook for 6 minutes.
Step 7: Do a quick release and allow the pressure to come out.
Step 8: Remove the cover and stir until well combined.
Step 9: Add the Parmesan cheese and stir until well blended.
Step 10: Serve and enjoy!
Pace any leftovers in the fridge. They can last up to 2 days.
Calories: 344kcal | Carbohydrates: 59g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 1634mg | Potassium: 1170mg | Fiber: 14g | Sugar: 10g | Vitamin A: 2602IU | Vitamin C: 17mg | Calcium: 135mg | Iron: 6mg