Description

This flavorful Italian soup is loaded with vegetables, beans, pasta, and a savory tomato broth. It’s nourishing, cozy, and perfect for busy weeknights—thanks to the Instant Pot!

Ingredients

2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 zucchini, diced
1 1/2 cups green beans, trimmed and cut into 1-inch pieces
1 (15 oz) can diced tomatoes
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
4 cups vegetable broth
1 tsp Italian seasoning
1 tsp salt, or to taste
1/2 tsp black pepper
1 cup small pasta (elbow, ditalini, or shells)
2 cups baby spinach or kale
1 tbsp balsamic vinegar (optional, for depth of flavor)
Parmesan cheese, for serving (optional)

Fresh basil or parsley, for garnish

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Instructions

Sauté the aromatics:
Set the Instant Pot to Sauté mode. Add olive oil, then stir in the onion, garlic, carrots, and celery. Cook for 3–4 minutes until softened.
Add remaining ingredients (except spinach/kale and pasta):
Stir in the zucchini, green beans, diced tomatoes, both beans, broth, Italian seasoning, salt, and pepper.
Pressure cook:
Cancel Sauté mode. Lock the lid and set the Instant Pot to High Pressure for 5 minutes.
Once done, allow natural release for 5 minutes, then do a quick release.
Add pasta & greens:
Stir in pasta and spinach (or kale). Set the Instant Pot to Sauté mode again and simmer for 5–7 minutes, or until pasta is cooked and greens are wilted.
Finish:
Stir in balsamic vinegar, if using. Taste and adjust seasoning as needed.
Serve:
Ladle into bowls and top with Parmesan, fresh herbs, and crusty bread on the side if you like!

Notes

For gluten-free, use gluten-free pasta or omit and add cooked rice instead.
Add crushed red pepper flakes for a little heat.

Store leftovers in the fridge for up to 4 days (pasta may soak up broth; add a splash of water when reheating).