A warm and satisfying soup for winter chilly nights.
Combo of pasta and beans make this soup really satisfying and substantial.
- 2 tbsp olive oil
- 1 large carrot chopped
- 1 large onion chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- to taste Salt and freshly ground black pepper
- 1 (28-ounce) can diced tomatoes with liquid
- 4 cups vegetable broth
- 1 cup elbow pasta
- 1 (15 -ounce) can red kidney beans
- 2 tbsp fresh parsley chopped
- Place the oil in the Instant Pot and select “Sauté”. Then add the carrot, onion, celery and garlic and cook for about 4-5 minutes.
- Press “Cancel” and stir in the remaining ingredients except beans.
- Secure the lid and turn to “Seal” position.
- Cook on “Manual” with “High Pressure” for about 6 minutes.
- Press “Cancel” and carefully do a natural release for about 2-3 minutes and then, do a quick release.
- Remove the lid and select “Sauté”.
- Stir in the beans and cook for about 2-3 minutes.
- Press “Cancel” and serve hot with the garnishing of parsley.
Calories: 240kcal Carbohydrates: 37g Protein: 6g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Sodium: 974mg Potassium: 292mg Fiber: 3g Sugar: 6g Vitamin A: 3777IU Vitamin C: 8mg Calcium: 52mg Iron: 1mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.