Ingredients
- 1 small onion about 1/3 cup, diced
- 2 Tsp garlic minced
- 1 medium carrot Around 1 cup, Sliced
- 1 large celery stalk Around 1 cup, Sliced
- 2 Tsp dried basil
- 1 Tsp dried oregano
- 3/4 Tsp dried thyme
- 1 32 Ounce can diced tomatoes I Generally use fire-roasted or Italian-style
- 3 Tbsp tomato paste
- 1 bay leaf
- 32-ounce carton 4 cups low Salt broth
- water -- Include Just as much as Required to Pay vegetables
- 1 medium zucchini about 2/3 cups, Chopped into halves or quarters
- 1/4 cup Roasted or cooked red kidney beans drained and rinsed
- 1/4 cup Roasted or cooked cannellini beans or great northern beans, drained and rinsed
- 1/4 cup dried small shell pasta Utilize gluten-free if Needed or Abandon out and Include chopped Peppers or cauliflower instead
- 1 cup fresh baby spinach chopped
- 1/2 -- 1 Tsp balsamic vinegar Discretionary but adds Good Taste
- Shredded or grated Parmesan cheese for serving
- Fresh parsley finely chopped, for Instance
Preparation Method
FOR THE Instantaneous POT VERSION:
- Press That the SAUTE button onto your Immediate Kettle and allow to Warm up for Two minutes
- Add olive oil and saute garlic and onions for approximately 3 minutes, or until aromatic. Insert the Remaining ingredients up into the water.
- Press Cancel then shut the lid. Press the MANUAL (old versions ) or PRESSURE COOK (newer versions ) button and place on HIGH for 3 minutes. Switch the valve into SEALING.
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