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Instant Pot Vegetarian Minestrone

Add oil, onion, carrot, celery, garlic and salt to Instant Pot and set to "Sauté" for 2 minutes, then add rosemary, thyme, oregano, tomatoes and tomato paste. Sauté for another 2 minutes, stirring. Add all remaining ingredients except cheese and pasta to the pot. Close lid and set to "Manual" for 10 minutes. While the soup is cooking, cook pasta in a separate pot on the stove in accordance with the brand's instructions. Once the Instant Pot beeps, use the quick-release valve to open the cooker. Add pasta to serving bowls, then ladle in the soup. Serve sprinkled with cheese.

Ingredients:

1)

olive oil : 2 tablespoon

2)

chopped yellow onion : 1 cup

3)

medium carrot, chopped : 1

4)

celery stalks, chopped : 2

5)

garlic cloves, chopped : 3

6)

sea salt : 2 teaspoon

7)

fresh rosemary : 1 teaspoon

8)

thyme : 0.5 teaspoon

9)

oregano : 1 teaspoon

10)

canned diced tomatoes : 2 cup

11)

tomato paste : 0.25 cup

12)

black pepper : 0.5 teaspoon

13)

red pepper flakes : 0.25 teaspoon

14)

vegetable stock : 3 cup

15)

balsamic vinegar : 1 teaspoon

16)

canned kidney beans, drained : 1

17)

chopped zucchini : 1.5 cup

18)

red wine vinegar : 1 tablespoon

19)

chopped collard greens (stems removed) : 1.5 cup

20)

brown rice pasta shells : 0.75 cup

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