Wow. So happy with the way this turned out. No pictures… but happy family.
Super simple.
1 tablespoon olive oil
1 large onion finely chopped
2 large carrots, diced
1-2 stalks celery, diced
1-3 small zucchini, chopped
4 cloves garlic minced
28 oz can diced tomatoes
30 oz vegan broth
1 cup uncooked ditalini pasta (gluten-free elbows work great)
1 tablespoon Italian seasoning
1 teaspoon salt
2 cups baby spinach – proicess with S blade first
2 14.5 ounce cans of white kidney beans
2 tablespoons fresh basil, chopped (optional)
1 teaspoon freshly ground black pepper
Heat oil and sauté onion and garlic for 3-5 minutes until soft. Add hard vegetables, sauté 3-5 minutes more. Add all other ingredients, stir to combine. Pressure cooker for 5 minutes on high. Let naturally release for about 5 minutes then quick release.
That’s it.
Serve with #vegan cheese if desired.
Yeah, baby.