Ingredients
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2 tablespoons Olive Oil
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1, diced Medium Onion
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2, diced Carrots
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2, diced Stalks celery
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3 cloves, minced Garlic
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1 can (14.5 ounces) Diced tomatoes
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1 can (15 ounces) Cannellini beans, drained and rinsed
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1 can (15 ounces) Kidney beans, drained and rinsed
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6 cups Vegetable broth
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1 teaspoon Dried Oregano
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1 teaspoon Dried Basil
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1 teaspoon Dried thyme
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Salt and pepper to taste
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2 cups Chopped spinach or kale
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1 cup (like ditalini or elbow) Small pasta
Directions
- Set your Instant Pot to “Sauté” mode and add the olive oil. Once hot, add the diced onion, carrots, and celery. Cook for about 5 minutes until they begin to soften.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the diced tomatoes (with their juices), cannellini beans, kidney beans, vegetable broth, dried oregano, dried basil, dried thyme, salt, and pepper. Stir to combine.
- Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 5 minutes.
- Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully do a quick release of any remaining pressure.
- Open the lid and stir in the chopped spinach or kale and the small pasta. Turn the Instant Pot back to “Sauté” mode and cook for an additional 5-7 minutes until the pasta is tender.
- Taste and adjust seasoning if necessary. Serve hot, optionally topped with grated Parmesan cheese and a sprinkle of fresh herbs.
