Ingredients:

3 tablespoons olive oil

1 cup chopped onion

3 teaspoons minced garlic

1 cup chopped carrots

1 cup chopped celery

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon dried rosemary

8 cups vegetable broth

(2) 15 oz cans red kidney beans, drained and rinsed

15 oz garbanzo beans/chickpeas, drained and rinsed

28 oz diced tomatoes in juice

28 oz crushed tomatoes in puree

6 oz tomato paste

small zucchini, chopped

16 oz small dry pasta such as shells or elbow macaroni

14 oz can cut green beans, drained

Directions:

1. Turn pot onto Sear or Saute (depending on the brand of PC you are using). Add onions and garlic. Saute until fragrant.

2. Add carrots, celery, and spices. Stir to coat veggies. Pour in broth and all drained and rinsed beans and stir again. Pour in diced tomatoes and crushed tomatoes. Do not stir, as the tomatoes will fall to the bottom and possibly burn.

3. Spoon tomato paste into the middle and push it down just enough to cover the paste. Seal the pot and set to Manual for 5 minutes. After the pressure builds and the soup cooks, let the pressure NR for 15 minutes then QR the rest of the pressure.

4. Stir then add the dry oasta, zucchini, and green beans. Turn pot onto Sear/Saute again and set for 5 minutes. Seal the lid again and let it cook in the piping hot fluids.

5. Check pasta. Cook longer if needed. Stir and serve with cornbread or rolls.

Bon Appetit!