INGREDIENTS:
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
DIRECTIONS:
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.
