Instant Pot Minestrone

My kids like chili and I make it pretty often and thought minestrone would be a good alternative to change it up.  Two out of three enjoy it so that's not bad!    I served it on New Year's Eve and had the spinach and pasta on the side for people to add to their bowl and then had toppings of parmesan cheese, parsley, and red chili flakes.

Recipe notes:  I like to make the pasta separately and just stir it in at the end - I think the results are better - but you could also add it to the pot when you add the zucchini.  If you want thinner soup, add more water and if there is a particular thing your people don't like (zucchini, spinach) you can leave it out.  I buy the prechopped mirepoix from Trader Joes so this comes together really quickly.

If you don't want to make this in the Instant Pot, you could do it all on the stove top.  Simmer the soup instead of the pressure cook part for 10-15 minutes and add the beans and zucchini and return to a simmer until the zucchini is cooked.

Minestrone Soup (makes about 8 cups)
Adapted from LifeMadeSweeter blog

1 small onion, diced
2 cloves garlic, minced
1 medium carrot, chopped
1 large celery stalk, chopped
2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
32 ounces diced tomatoes
3 T tomato paste
1 bay leaf
4 cups low sodium vegetable or chicken broth
1 medium zucchini, small dice
1 can red kidney beans, drained and rinsed
1 can cannelloni beans, drained and rinsed
1-2 cups fresh baby spinach chopped (optional)
1-2 teaspoon balsamic vinegar
shredded or grated parmesan cheese (for serving)
fresh parsley, finely chopped (for serving)
1-2 cups cooked (al dente) small shell or macaroni pasta

In the instant pot or a stove top pot, sauce the onions, garlic, carrot and celery for about 3 minutes.  Add the seasonings and tomato paste and saute 30 seconds more.  Dump in the diced tomatoes and broth. Turn your instant pot to pressure cook on high for 2 minutes (make sure valve is set to sealing).  When the time is up, do a quick release.  Then, turn the instant pot to saute.  Add the zucchini and beans and cook for another 10 minutes.  Stir in the spinach (if using) and allow it to wilt (1-2 minutes).  Add more water if you want a thinner soup.  Stir in balsamic vinegar, cooked pasta and serve with parsley and parmesan cheese.