2cupscooked kidney beansor 15 ounce can, rinsed and drained
2cupscooked white beansor 15 ounce can, rinsed and drained
1tablespoonred wine vinegar
Turn Instant Pot to saute and let warm up for a couple of minutes. Add in the olive oil, onions, carrots, and celery to the Instant pot. Let saute for 2-3 minutes, or until the onions begin to soften.
Add in the garlic and oregano. Saute that for 1 minute.
Add in dry red wine and scrape up any browned bits from the bottom of the inner pot and let cook off for 1-2 minutes. Turn Instant Pot off.
Add in vegetable stock, marinara, zucchini, beans, elbow noodles, bay leaf, salt, and stir well.
Place lid on Instant Pot and set cook time for 1 minute. Hit Manual and adjust time to read 1 minute.
Once cook time has released, let pressure release naturally for 10 minutes. Then do a quick pressure release. Use a wooden spoon to hit vent knob from sealing to venting. (Be sure to stand away from vent knob to protect yourself.)
Stir in the spinach and red wine vinegar. Place lid back on pressure cooker and let spinach wilt for just a couple minutes.
The dry red wine is optional, but adds incredible flavor. Use a dry wine such as merlot or cabernet and be sure it is suitable to drinking. Don't use a wine labeled cooking wine, as the flavor is not very good!
Don't overlook the step of toasting the oregano--it adds so much depth of flavor.
Feel free to use chopped, stemmed kale in place of the spinach.
This soup can be stored in the fridge for up to 5 days and frozen for up 3 months.