Ingredients

• 2 tablespoons of olive oil
• 2 medium onions, chopped
• 2 large carrots, chopped
• 5 cloves of garlic, minced
• 1 red bell pepper, chopped
• 1 tablespoon of parsley
• 2 teaspoons of oregano
• 2 teaspoons of basil
• 2 teaspoons of garlic powder
• 2 teaspoons of onion powder
• 2 bay leaves
• Pinch of red pepper flakes
• 28 ounce can of diced tomatoes
• 28 ounce can of crushed tomatoes
• 4 cups of broth (chicken or vegetable)
• 15 ounce can of garbanzo beans
• 15 ounce can of kidney beans
• 16 ounce box of ditalini pasta or other small pasta

Ingredients for after pressure cooking

• 2 small zucchini
• 2 cups of kale
• 3 teaspoons of red wine vinegar
• Salt and pepper to taste
• Parmesan
• Ricotta

Instructions

1. Press the Sauté option on the Instant Pot and add olive oil.
2. Once heated, add the chopped onions and carrots. Sauté for 2 to 3 minutes.
3. Add minced garlic and chopped bell pepper. Sauté for 1 minute.
4. Hit Cancel.
5. Add the spices, tomatoes, broth, and beans. Stir to combine.
6. Close the lid and set the Instant Pot to Pressure Cook-High for 5 minutes. It may take about 15 minutes for the pressure to build then the 5 minute countdown will begin.
7. While the soup is cooking prepare the pasta according to the package. Set aside the cooked pasta.
8. Once the Instant Pot timer goes off, quick release the pressure then remove the lid.
9. Press the sauté button and add in chopped zucchini, kale, and the red wine vinegar.
10. Cook until the zucchini and kale are tender.
11. Season with salt and pepper.
12. Ladle the soup into bowls and add desired amount of cooked pasta.
13. Top with parmesan and ricotta cheese.

This recipe is made in a pressure cooker but it can most certainly be done in a pot on the stove.