This easy 30 min one pot meal is truly perfect – especially at the end of the week when I can use up all the veggies in the fridge/pantry and when I don’t have much time to spend in the kitchen. Share with others and save this recipe for when you need it!
INGREDIENTS
1 tbs olive oil
1 medium onion, sliced
2-4 grated garlic cloves
1.5 – 2 cups dry beans total (kidney, cannellini, white northern, green lentil, red lentil, chickpeas)
1 bay leaf
4-5 cups vegetable broth
32 oz bottle pasta sauce (I prefer Rao’s)
1 heaping tbs Calabrian chili paste
1 box mini lasagna noodles (or your favorite pasta shape)
2 cups total chopped fresh veggies (carrots, tomatoes, zucchini, peas, corn, green onions, bell peppers, jalapenos)
2 cups shredded baby spinach leaves
1 tbs fresh oregano or 1 tsp dried oregano
1 tsp balsamic vinegar
¼ cup shredded basil
¼ cup shredded cilantro
Salt (as needed)
Garnish with cheese, red chili flakes, fresh basil
Note: for the beans and veggies, just use your favorites or what you have in your pantry.
METHOD
1 Soak your beans in hot water, covered, for 30 min. Drain before using
2 Select sauté mode on your Instant Pot and add oil. Once heated, add onion, garlic, bay leaf and cook for 3-4 min. Add vegetable broth and beans. Cancel sauté mode and cook using high pressure mode for 10 min
3 Let cool naturally and ensure beans are cooked
4 Select sauté mode and let the broth come to a rolling boil. Add pasta, pasta sauce, and chili paste and stir together. Add veggies, oregano, salt, and balsamic vinegar
5 After 6-10 min (time depends on size of pasta), add basil/cilantro and serve hot with toasty bread
Food restrictions
🌱 Vegan-friendly – use vegan cheese
🌱 Jain friendly – omit garlic, onion, and other root vegetables and use Jain vegetable broth. If Jain pasta sauce is not available, then use tomato sauce
Tags: Soup, Instant Pot, Italian
