CopyCat Olive Garden Instant Pot Minestrone Soup

Ingredients

Vegetables:
1 medium yellow onion, diced
3 cloves garlic, minced
3 carrots, diced
3 stalks celery, diced
1 medium zucchini, diced
1 cup green beans, cut into 1-inch pieces
1 can, 14 oz fire-roasted diced tomatoes
2 cups fresh baby spinach

Broth + beans:
6 cups low-sodium vegetable broth
2 tbsp tomato paste
15 ounces cannellini beans,, drained
15 ounces red kidney beans, drained
1 Parmesan rind, 3–4 inches

Seasonings:
2 tbsp extra virgin olive oil
2 tsp Italian seasoning
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
1 bay leaf
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

Pasta + to serve:
1 cup ditalini, or small shells, cooked separately
Freshly grated Parmesan
Fresh basil, torn

Directions

Heat olive oil, cook onion 3 minutes. Add garlic 30 seconds. Press Cancel.

Add carrots, celery, zucchini, green beans, diced tomatoes, tomato paste, both cans of beans, broth, all seasonings, and Parmesan rind. Stir to combine. Do not add pasta or spinach.

Seal lid, valve to Sealing. Pressure Cook on High for 5 minutes.

Meanwhile, cook pasta separately in salted boiling water until just al dente. Drain and toss with a little olive oil. Set aside.

When Instant Pot beeps, allow natural release for 10 minutes, then carefully quick-release any remaining pressure.
Remove and discard Parmesan rind and bay leaf. Stir in spinach until wilted, about 60 seconds. Taste and adjust seasoning.

Ladle into bowls. Add pasta to each bowl at serving. Top with Parmesan, fresh basil, and a drizzle of olive oil.