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, add oil and let it heat. Add the 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.)
Remove the bay leaf and then stir in the spinach and red wine vinegar. Place the lid back on pressure cooker and let spinach wilt for just a couple minutes and then serve the soup
Wine: 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 for drinking. Don't use a wine labeled cooking wine, as the flavor is not very good!Beans: I use kidney beans and Great Northern beans, but you can use all kidney beans, white beans, or even garbanzo beans/chickpeas work great in Minestrone.Noodles: For the noodles, elbow noodles are traditional, but orecchiette or small shells are a great substitute. Whole wheat or regular noodles work perfectly.Gluten-Free Modifications: For gluten-free noodles, I recommend Barilla Gluten Free--those are the only noodles that cook up well in the soup without releasing too much starch.Spinach: Feel free to stir in baby kale instead of the kale. You can also add shredded cabbage BEFORE pressure cooking if desired. Storage: Leftover minestrone soup can be stored in a sealed container for up to 5 days in the refrigerator. It also can be frozen for up to 3 months. Keep in mind you may need to add a bit of stock when reheating, as the noodles will absorb the extra broth.