Ingredients 1 diced yellow or white onion 6 minced cloves of garlic 4 diced stalks of celery 2-3 diced large carrots 1 14oz can diced tomatoes and the liquid 2 diced yellow potatoes 1 15oz can white beans (I used Great Northern) drained and rinsed 1 7oz can tomato paste 4 cups vegetable stock (and some hot water to add later on)
8oz dried pasta 1 tsp thyme 1 tsp oregano 2 bay leaves 1/2 tsp salt 1/2 tsp pepper 1/2 lemon juiced
Directions: 1. Sauté onion and garlic in large sauce pot over medium heat until onions are translucent and soft. About 5 minutes 2.Add the celery, carrots, canned tomatoes and potatoes. Cook for 3-5 more minutes. 3.Add beans, tomato paste, veggie stock, thyme, oregano, bay leaves, salt and pepper. Bring soup to a boil, then reduce to a simmer and cover. Let simmer for 10-12 minutes, or until veggies are softened. Remove bay leaves. 4. Add pasta and cook for as long as stated on package. Keep an eye on the liquid. If the liquid doesnt look like there is enough to cook the pasta once you dump the pasta in, add some water from a hot tea kettle. I added 4 cups of water while the pasta was cooking. 5.once the pasta is cooked, turn off the heat and add the lemon juice. Serve hot.
Instant Pot directions:
Set IP to Saute. Add onions and garlic and sauté until soft, about 5 minutes. Add remaining ingredients including an extra 2 cups of water along with the broth, and cook on high pressure for 3 minutes. Release manually once completed.
Link to YouTube video:
