Turn on your Instant Pot and set it to the 'Sauté' function. Add the olive oil, and once it's hot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the onion becomes translucent.
Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic.
Pour in the diced tomatoes (undrained), vegetable broth, dried basil, dried oregano, salt, and pepper. Stir well to combine.
Add the cannellini beans, zucchini, green beans, and pasta. Stir gently to ensure the pasta is submerged in the liquid.
Cancel the 'Sauté' function. Secure the lid on the Instant Pot, making sure the valve is set to 'Sealing'.
Select the 'Manual' or 'Pressure Cook' function and set the cooking time to 5 minutes at high pressure.
Once the cooking time is up, let the Instant Pot release pressure naturally for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by moving the valve to the 'Venting' position.
Remove the lid and stir in the chopped spinach. The residual heat will wilt the spinach.
Taste the soup and adjust seasoning as needed. You may want to add more salt, pepper, or herbs to your liking.
Ladle the soup into bowls and serve hot. Sprinkle with grated Parmesan cheese, if desired.
Zylo AI 
Feel free to add other vegetables such as potatoes, corn, or kale.
For a richer flavor, use fire-roasted diced tomatoes.
If you don't have an Instant Pot, you can make this soup on the stovetop. Simmer for about 20-25 minutes, or until the pasta is cooked and the vegetables are tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Soup (Italian-inspired)
• Approximately 220 calories
• 15 minutes (Easy)
• 30 minutes
• 8-12
Get smarter about your health, productivity and more by learning from the world’s best.
• Always Free
• Unsubscribe Anytime
• Zero Clickbait
By subscribing to our email newsletter, you agree to and acknowledge that you have read our Privacy Policy and Terms and Conditions.
