Instant Pot Minestone Soup

A quick and easy recipe for a delicious soup in the cold winter or cold courtroom.

Ingredients

Olive Oil

1 pack of mirepoix from Trader Joe’s (or 1/2 cup each of diced carrots, onions, and celery)

2 cloves of garlic

1 tablespoon of Italian Seasoning

1 Teaspoon of Paprika

1 teaspoon of Salt

Pepper

I 15 0z can of cannelli or great northern white beans

1 can of diced tomoatoes

1 zucchini

1/2 of macaroni shells or elbows (I use shells they look prettier)

4-6 cups of Chicken or Veggie Stock

1/2 a bag of spinach

Parmesan cheese

Directions

1. Put the Instant Pot on saute mode and saute the veggies and spices in olive oil for 7-8 min adding the garlic in at the last minute.

2. add the macaroni and diced zucchini., drain the can of white beans and add along with the diced tomoato.

3. Add the broth and the instant pot on soup mode and cook.

4. Add spinach once done cooking and serve with Parmesan cheese