Ingredients
Vegetables
- 1 medium yellow onion, chopped
- 3 medium carrots, sliced or chopped
- 3 ribs celery, chopped
- 4 cloves garlic, minced
- 2 cups chopped Yukon gold potatoes (about 2 medium or ½ pound potatoes, ½-inch pieces)
- 1 cup chopped green beans
Liquids and Broth
- 6 cups low sodium vegetable broth
- ¼ cup tomato paste
- 28 ounce can fire roasted crushed tomatoes
- 3 tablespoons olive oil
Seasonings
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried thyme
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Additional Ingredients
- ¾ cup dry short pasta shapes (such as small shells, ditalini or elbow pasta)
- 15 ounce can red kidney beans, cannellini beans, or Great Northern beans (rinsed and drained)
Optional Garnishes
- Lemon juice
- Red pepper flakes
- Grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat the olive oil in the Instant Pot using the sauté function. When hot, add chopped onion, carrots, and celery. Sauté, stirring often, until the vegetables soften, about 5 minutes.
- Add Garlic and Seasonings: Stir in the minced garlic, dried oregano, dried thyme, salt, and pepper. Cook while stirring for 30 seconds. Press “Cancel” to stop the sauté function.
- Add Broth and Vegetables: Pour in the vegetable broth, scraping the bottom of the pot to loosen any browned bits. Add chopped Yukon gold potatoes, green beans, tomato paste, and fire roasted crushed tomatoes. Stir well to combine.
- Pressure Cook: Close the Instant Pot lid and turn the valve to the sealing position. Set to pressure cook on high for 4 minutes. The Instant Pot will take approximately 25 minutes to reach pressure before beginning the cook countdown.
- Cook Pasta Separately: While the soup cooks, cook the pasta on the stovetop according to package directions until al dente. Drain and rinse the pasta to stop cooking.
- Release Pressure: When the Instant Pot cooking time ends, allow the pressure to release naturally for 5 minutes. Then carefully perform a quick release by slowly turning the valve to venting using a long spoon handle. Once all steam escapes and the pin drops, open the lid carefully.
- Combine and Season: Stir the rinsed beans and cooked pasta into the soup. Taste and adjust salt and pepper as needed.
- Serve: Serve hot with optional garnishes such as a squeeze of fresh lemon juice, a pinch of red pepper flakes, or grated Parmesan cheese for added flavor.
Notes
- You can use any variety of canned white beans or kidney beans based on preference.
- Cooking pasta separately prevents it from becoming overcooked and mushy in the soup.
- Adjust the seasoning after adding the beans and pasta to ensure balanced flavor.
- For a richer flavor, consider adding freshly chopped basil or parsley before serving.
- This soup stores well and flavors deepen if refrigerated overnight.
- Leftovers can be frozen but add pasta fresh when reheating to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 39 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
- Diet: Vegetarian
