Ingredients
Scale
- 1 1/2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, chopped
- 6 1/2 cups vegetable broth
- 1 can diced tomatoes (15 ounces)
- 1 can kidney beans (15 ounces, drained and rinsed)
- 8 ounces ditalini pasta
- 2 cups baby spinach
Instructions
- Set the Instant Pot to sauté mode and heat olive oil. Add onions and garlic; sauté until softened (about 2 minutes).
- Incorporate diced carrots and celery, sautéing for an additional 4 minutes.
- Stir in zucchini, herbs, vegetable broth, diced tomatoes, kidney beans, and ditalini pasta. Secure the lid and set the valve to sealing position.
- Cook on manual high pressure for 4 minutes; perform a quick release once done.
- Open the lid carefully, add baby spinach until wilted. Season with salt and pepper to taste before serving hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg