Ingredients
1tbspolive oil
⅓cuppancettaor bacon, diced to ¼-inch
1tbspgarlicminced
1cupwhite oniondiced to ¼-inch
½cupcelerydiced to ¼-inch
½cupcarrotsdiced to ¼-inch
2tbsptomato paste
28oztomatoescanned, diced, with juice
4cupsunsalted chicken broth
1cupdried small shell pasta
1½tspthymechopped
½tspdried oregano
1dried bay leaf
2rosemary sprigs
1tspkosher salt
15ozcannellini beanscanned, drained and rinsed
15ozred kidney beansdrained and rinsed
black pepperas needed for seasoning
1tbspparsleychopped, for garnish
¼cupparmesan cheesegrated, for garnish
Preparation
Select the “Sauté” option on the Instant Pot.
Allow the pot to heat; it will indicate “Hot” on the display when ready.
Add the olive oil to the pot, then once hot, add the garlic and onion.
Sauté for 1 minute until fragrant.
Add the celery and carrots, then sauté 1 minute.
Add the tomato paste, then sauté 30 seconds.
Add the diced tomatoes, chicken broth, pasta, thyme, oregano, bay leaf, rosemary, and salt.
Make sure that the release valve is in the “Sealing” position.
Place the lid on the Instant Pot, then turn and lock the lid.
Press the “Manual” button on the Instant Pot on high pressure, and then set the timer to 3 minutes.
Let the pot heat up and build pressure for 15 minutes before the cooking timer starts.
Once the cook time is complete, allow the pressure to naturally release for 10 minutes.
Carefully twist the steam release handle on the lid to “Venting” position.
Add the cannellini beans and red kidney beans, then stir to combine.
Allow to warm for at least 10 minutes.
Taste the soup, then season with salt and pepper as desired.
Garnish the soup with parsley and parmesan cheese, serve, and enjoy!
