Name: Quick Minestrone Soup
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil ((optional, see notes)); 1 small yellow onion ((diced)); 3 null cloves of garlic ((diced)); 2 ribs celery ((sliced)); 3 null carrots ((sliced)); 2 tsp italian seasoning; 3 oz salt-free tomato paste; 1 oz can diced tomatoes ((fire-roasted or regular)); 4 cups vegetable broth ((homemade or store-bought)); 4 cups water; 2 oz cans red kidney beans ((drained and rinsed; about 3 cups (480g))); 1 cup dry pasta of choice ((gluten-free if necessary)); 2 cups fresh or frozen cut green beans; null null fresh basil; null null dairy-free parmesan cheese

Instructions

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1

Turn Instant Pot to "Saute". Warm olive oil (2 tbsp) in the pot. Add yellow onion (1 small) and cook for 3-5 minutes until golden. Stir in [3-5 cloves of garlic], of celery (2 ribs), carrots (3), and italian seasoning (2 tsp). Sauté for an additional 1-2 minutes until fragrant.
2

Stir salt-free tomato paste (3 oz) into vegetables until evenly incorporated. Add oz can diced tomatoes (1 28), vegetable broth (4 cups), and water (4 cups); mix well.
3

Add oz cans red kidney beans (2 15), dry pasta of choice (1 cup), and fresh or frozen cut green beans (2 cups). Press "Cancel". Close Instant Pot, set the valve to "Sealing", then cook on Manual High Pressure for 5 minutes.
4

Release pressure immediately once the timer goes off. Remove lid and let the soup cool for 5 minutes. Ladle into serving bowls and top with [fresh basil] and [dairy-free parmesan cheese], or as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.