2 Tbsp olive oil

1 cup onion finely chopped

1/2 cup carrots chopped

1/2 cup celery chopped

1 zucchini chopped

2 garlic cloves, minced

1 can petite diced tomatoes do not drain (14 Oz)

1 can of kidney beans drained & rinsed (14 Oz)

1 can of tomato sauce (14 Oz)

7 cups low sodium vegetable broth

1 1/2 Tbsp Milford Spice Company’s An Evening In Tuscany

Salt to taste

1/2 tsp pepper

1-1/2 cup spinach leaves

1 cups shell pasta or small pasta


In your Instant Pot, Heat oil on sauté high.

Add the onion and garlic in the instant pot and sauté until lightly caramelized about 3 minutes.

Add zucchini, carrots, celery, sauté 1 minute.

Next add in the diced tomatoes and tomato sauce.

Press the Keep Warm/Cancel button.

Add in the beans, vegetable broth, An Evening in Tuscany, salt, pepper, baby spinach and pasta. Stir to combine.

Securely lock the pressure cooker's lid and set for 6 minutes on 'High'.

Perform a 'quick release' to release the cooker's pressure.

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