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Servings: 4 to 6
Scale this Recipe to 6
Ingredients
- 1 Tablespoon Olive Oil
- 1/2 cup chopped celery approximately 1 stalk
- 1/2 cup chopped carrots approximately 1 large carrot
- 1/2 chopped onion 1 small or 1/2 large
- 2 cloves of garlic crushed or minced
- 1 teaspoon oregano
- 1 /2 teaspoon hot pepper flakes
- 2 cups diced tomatoes
- 2 cups vegetable broth
- 2 cans white beans
- 3 ounces whole wheat pasta
- 4 to 6 ounces baby spinach
- sprig of rosemary
Instructions
- Prepare: chop the carrots, celery and onions into uniformly sized pieces. Chop the tomatoes if using fresh, and crush or chop the garlic. Rinse the beans and measure the remaining ingredients.
- Heat a pressure cooker on the saute setting. Once the cooker is hot, add the olive oil and the carrots, onions, garlic, and celery. Cook until the vegetables start to turn soft - about 5 minutes.
- Stir in the oregano and hot pepper flakes, then add the pasta, tomatoes, broth and rosemary sprig.
- Set the pressure to high and cook for 5 minutes.
- Once the pressure cycle is complete, allow for the pressure to slow release for 5 minutes, then carefully remove the lid and stir in the spinach and beans.
- Set the pressure cooker to warm until it's time to serve the soup.
Notes
Tips
If you plan to have leftover soup, cook the pasta separately to avoid soggy pasta.
store leftovers in the refrigerator for two to three days in an airtight container or freeze it for up to three months. Defrost overnight in the refrigerator.
reheat leftovers on top of the stove or in the microwave.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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