15ouncecan low sodium kidney beansrinsed and drained
1bay leaf
1largesprig fresh thyme or 1 teaspoon dried
1tablespoonfreshly chopped rosemary or 1 teaspoon dried
3cupsfresh baby spinach
2tablespoonsfresh lemon juice
Salt and freshly ground black pepperto taste
Freshly grated parmesanfor serving (optional)
Instructions
Press the Sauté button on the Instant Pot and heat the olive oil. Add the onion, carrot, parsnip and celery and sauté 4 minutes. Add the garlic, zucchini and potato and sauté 1 minute longer.
Add the tomatoes, stock, pasta, green beans, kidney beans, bay leaf and herbs and stir. Secure the lid and close the venting valve, and set to High Pressure for 3 minutes. When done, quick release the pressure and stir in the spinach, lemon juice, and salt and pepper to taste.
Notes
If you prefer not to make your instant pot minestrone soup with pasta, omit it altogether, along with 1/2 cup liquid or so. I don't recommend substituting it with rice or quinoa as I haven't tried either one in this recipe.
The veggies may be prepped in advance to make things much more quickly during the week, or make a big batch on Sunday and enjoy all week long!