Ingredients
- 1 cup red onion diced
- 2.5 cups celery diced
- 2.5 cup carrots peeled and sliced
- 2 cups zucchini diced
- 1 cup spinach
- 1 cup whole wheat pasta dry (elbows will triple in size for this recipe)
- 1/2 cup kidney beans (canned)
- 1/2 cup white beans (canned)
- 1 can diced tomatoes low sodium
- 64 ounces low sodium vegetable broth
- 1.5 tsp oregano
- 1/2 tsp salt
- 2 tsp basil
- 1 tsp sage
- 2 tsp garlic fresh, minced
- 1 tsp parsley
- 2 bay leaves
Instructions
Pressure Cooker Instructions
- Dice up your onions, celery, carrots, and zucchini. You can dice up your spinach if you like.
- Turn your pressure cooker to sauté, spray the bottom of the pot, and add all vegetables except spinach.
- After a few minutes of sautéing, add your spices (except bay leaves) to the pot. Stir to coat the vegetables with the seasoning, taking care not to cook your veggies for too long (they’ll finish cooking in a bit).
- After your spices and veggies begin to smell amazing, turn the pot off and add pasta, bay leaves, beans, diced tomatoes, and vegetable broth. Note: you’re going to remove the bay leaves after the soup has cooked and before you eat it.
- Close the lid and set valve to sealing. Set your pressure cooker for 4 minutes and hit start, if needed.
- After the timer goes off and your soup is cooked, carefully open the sealing vent and allow the pressure to release.
- Open the lid and add the spinach. Stir the soup and close the lid again for 2-3 minutes.
- Open the lid and stir your soup. Find the bay leaves and pull them out. Enjoy!
Stovetop Instructions
- Dice up your onions, celery, carrots, and zucchini. You can dice up your spinach if you like.
- Turn your stovetop to medium-high and spray the bottom of a large pot that you’re going to cook soup in. It should be big enough to hold vegetables plus 64 ounces of broth. Sauté all vegetables except spinach.
- After a few minutes of sautéing, add your spices (except the bay leaves) to the pot.
- After your spices start to smell amazing add pasta, beans, diced tomatoes, and vegetable broth. Note: you’re going to remove the bay leaves after the soup has cooked and before you eat it.
- Bring your pot to simmer (small bubbles rise from the bottom and occasionally break surface) and allow your soup to cook until your pasta is cooked to al dente. Check the cooking time on your pasta packaging, it should be around 10 minutes.
- Once the noodles are cooked, remove the bay leaves, add the spinach to your pot and stir it into the soup. Allow to sit and wilt for a few minutes, then serve.
