Minestrone

Ingredients

Soup base

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 tsp dried oregano
• 1 tsp dried basil

Pressure cook

• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained
• 4 cups vegetable broth

After cooking

• 1 cup small pasta (ditalini or elbow)
• Salt and pepper
• Parmesan for serving

Instructions

1. Set pot to sauté. Heat olive oil and cook onion, carrots, and celery until softened, about 4 minutes.
2. Add garlic, oregano, and basil. Stir for 1 minute.
3. Add diced tomatoes, beans, broth, and zucchini. Stir.
4. Pressure cook on high for 5 minutes.
5. Quick release the pressure.
6. Set pot to sauté. Add pasta and cook for 8-10 minutes until tender.
7. Season with salt and pepper. Serve topped with parmesan.

Notes

This soup thickens as it sits; add a splash of broth when reheating leftovers.