Scaled Servings: 6 Originally: 6
1/3 cup onion
2 cloves garlic
1 cup carrot
1 cup celery
2 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
32 ounce diced tomatoes
3 tablespoon tomato paste
1 bay leaf
4 cup low sodium vegetable broth
4 cup water
2/3 cup zucchini
1 cup canned cannellini beans, or great northern beans, drained and rinsed
6 ounce pasta
1 cup fresh baby spinach, (optional) chopped
1 teaspoon balsamic vinegar, optional but adds great flavor
Directions
FOR THE INSTANT POT VERSION:
Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the rest of the ingredients up to the water.
Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 3 minutes. Turn the valve to SEALING.
After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENT to release the pressure.
Once the pressure is released, open the lid and add zucchini, all the beans and the pasta. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta is tender and cooked. Stir in spinach and allow to sit until wilted. Add more water as needed if you like a thinner soup.
Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
FOR THE STOVETOP VERSION
In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
Add carrots, onion, celery, garlic, and onion and saute for about 4 minutes, or until vegetables are slightly softened.
Add basil, oregano, rosemary, thyme and cook for an additional 1 minute. Add the tomato paste, bay leaves, vegetable broth, water, zucchini and both of the beans.
Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
Stir in the pasta and and cook for another 10 minutes, or until pasta is cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup. (***you can also cook the pasta directly with the soup but this soaks up more water so you may have to add more water. Just add the pasta after simmering for 20 minutes, then bring to a boil and allow to cook for another 8-10 minutes or until pasta is tender)
Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.