Minestrone Soup, (Instant Pot)

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Pre-Notes

If you want, you can add 4 oz of small noodles.

Ingredients

1. 2 T olive oil
2. 3 cloves garlic, minced
3. 1 onion, diced
4. 2 carrots, peeled and diced
5. 2 stalks celery, diced
6. 1 1/2 t dried basil
7. 1 t dried oregano
8. 1/2 t fennel seed
9. 6 c chicken broth
10. 1 (28 oz) can diced tomatoes
11. 1 (16 oz) can kidney beans, drained and rinsed
12. 1 zucchini, chopped
13. 1 (3 in) Parmesan rind
14. 1 bay leaf
15. 4 oz small pasta, optional
16. 1 bunch kale, stems removed and leaves chopped
17. 2 t red wine vinegar
18. Kosher salt, to taste
19. black pepper, to taste
20. 1/3 c freshly grated Parmesan
21. 2 T fresh parsley or basil leaves, chopped, optional

Instructions

1. Set a 6-qt Instant Pot® to the high saute setting.
2. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes.
3. Stir in basil, oregano and fennel seed until fragrant, about 1 minute.
4. Stir in chicken broth, tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf.
5. Add pasta, if using.
6. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
7. Stir in kale until wilted, about 2 minutes.
8. Stir in red wine vinegar; season with salt and pepper, to taste.
9. Serve immediately, garnished with Parmesan and parsley, if desired.