Easy, flavorful soup.
Prep time: 10 minutes; Cook time 4 minutes; Start to finish: 20 minutes
Ingredients
- 1 can kidney beans drained
- 1 can garbanzo beans drained
- 32 oz chicken or vegetable broth (
- 1/2 onion, diced
- 2 stalks celery diced
- 3 carrots sliced into dials
- 1 small zucchini cut into dials and then cut in half
- 1.5 c petite diced tomatoes
- 1 c uncooked shell noodles
Instructions
- Dice all of your vegetables and put them into your Instant Pot or pressure cooker.
- Add your broth and uncooked noodles, stir gently and add any herbs/spices you’d like (I usually just add salt when it is done if I feel it needs a bit).
- Close lid and and steam valve, set to pressure high, for 3 minutes.
- Do a quick release.
- Carefully lift lid and serve topped with shredded parmesan and parsley if desired.
