Ministrone Soup - Instant Pot and Stovetop versions

I made this last week - one of our very favorite soups ever!

From the Life Made Sweeter blog

My notes: I substitute a few fresh tomatoes (peeled) for part of the canned tomatoes. I added a little fennel seed and some cubed butternut squash.  Instead of all the different beans I just added a can of white kidney beans.  I didn't read the instructions carefully so I added pasta, spinach and balsamic right at the start - I ended up just cooking it all on sautee in the instant pot. I added extra spinach at the end. Oops - but it turned out perfect. Hope I can replicate it!

Ingredients

• 1 small onion about 1/3 cup, diced
• 2 cloves garlic minced
• 1 medium carrot about 1 cup, chopped
• 1 large celery stalk about 1 cup, chopped
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1 32 oz can diced tomatoes I usually use fire-roasted or Italian-style
• 3 tablespoons tomato paste
• 1 bay leaf
• 32 ounce carton 4 cups low sodium vegetable broth
• water - add only as much as needed to cover vegetables
• 1 medium zucchini around 2/3 cups, sliced into halves or quarters
• 1/4 cup canned or cooked red kidney beans drained and rinsed
• 1/4 cup canned or cooked cannellini beans or great northern beans, drained and rinsed
• 1/4 cup dried small shell pasta use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead**(see note about freezing)
• 1 cup fresh baby spinach chopped (optional)
• 1/2 - 1 teaspoon balsamic vinegar optional but adds great flavor
• Shredded or grated Parmesan cheese for serving
• Fresh parsley finely chopped, for garnish (optional)

Instructions

FOR THE INSTANT POT VERSION:

1. Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the rest of the ingredients up to the water.
2. Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 3 minutes. Turn the valve to SEALING.
3. After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENT to release the pressure.
4. Once the pressure is released, open the lid and add zucchini, all the beans and the pasta. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta is tender and cooked. Stir in spinach and allow to sit until wilted. Add more water as needed if you like a thinner soup.
5. Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

FOR THE STOVETOP VERSION

1. In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
2. Add carrots, onion, celery, garlic, and onion and saute for about 4 minutes, or until vegetables are slightly softened.
3. Add basil, oregano, rosemary, thyme and cook for an additional 1 minute. Add the tomato paste, bay leaves, vegetable broth, water, zucchini and both of the beans.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
5. Stir in the pasta and and cook for another 10 minutes, or until pasta is cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup. (***you can also cook the pasta directly with the soup but this soaks up more water so you may have to add more water. Just add the pasta after simmering for 20 minutes, then bring to a boil and allow to cook for another 8-10 minutes or until pasta is tender)
6. Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.