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Ingredients

  • 3 tablespoon olive oil
  • 3 cloves garlic
  • 1 small onion, chopped
  • 1/2 cup chopped celery
  • 1 tablespoon Italian seasoning
  • 4 carrots, peeled and cut into discs.
  • 1 medium zucchini, chopped
  • 12 ounces green beans
  • 1 can canned pumpkin
  • 1 can kidney beans, drained
  • 1 can northern white beans, drained
  • 16 ounces vegetable broth
  • 28 ounces crushed tomatoes
  • parmesan cheese
  • 8 ounces small pasta, cooked
  • 1 bay leaf

Instructions

  1. Set your Instant Pot to the saute setting

  2. Add olive oil, garlic, onion, celery, carrots, and Italian seasoning. Saute until the onions are transparent.

  3. Add beans, green beans, zucchini, pumpkin, tomatoes, vegetable broth, and bay leaf

  4. Secure and lock the instant pot lid. Change the pressure release valve to "sealing"

  5. Pressure cook on high pressure for 12 minutes

  6. Cook small pasta on the stove while your soup is cooking.

  7. Let pressure naturally release.

  8. Remove bay leaf. Serve soup. Add the desired amount of pasta and parmesan cheese to each bowl when serving.