Place oil, onions, garlic, celery, carrots, and zucchini into cooker and saute until vegetables are crisp tender
Add the broth, tomatoes, pasta, and spices
Cover and set pressure to high for 6 minutes
Quick release and carefully (it will be hot) stir the beans and spinach
Add the balsamic and adjust flavor with salt and pepper then serve
Garnish with fresh herb and parmesan cheese
Notes
Stir in up to 2 tablespoons of balsamic vinegar before serving the soup.Store leftover soup in the refrigerator for up to 4 days in the refrigerator.Freeze leftovers without the pasta for up to three months.See the article above for recipe tips, variations and more.