Instant Pot Minestrone Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1/2 cup uncooked small pasta shells
• 2 cups fresh spinach

Directions

1. Turn the Instant Pot onto the sauté setting. Add the olive oil, onion, garlic, carrots, celery, oregano, basil, thyme, salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
2. Turn off the Instant Pot. Add the vegetable broth, diced tomatoes, kidney beans, garbanzo beans and pasta. Stir to combine.
3. Secure the lid and turn the valve to the sealing position. Select high pressure and set the timer for 5 minutes. When the timer beeps, turn off the Instant Pot and allow the pressure to release naturally for 10 minutes.
4. Release any remaining pressure and carefully open the lid. Stir in the spinach and let sit for a few minutes to wilt. Serve hot.

Interesting Facts

• Minestrone Soup is a traditional Italian soup that is packed with vegetables and beans.
• This soup is naturally vegan and gluten-free.
• This soup can be made on the stovetop or in a slow cooker as well.
• This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.