SERVES 8; scant 1 cup per serving
This is a nutrient-filled way to begin your meal. You can add any combination of vegetables that you might have on hand and your favorite variety of beans and pasta. It’s a great way to use leftovers in the vegetable bin.
Total prep, cooking, and pressure release time: 1 hour
2 teaspoons olive oil
3 medium carrots, diced
2 medium ribs of celery, leaves discarded, sliced
1 onion, diced
⅔ cup unpeeled chopped zucchini
2 cups water
1 15.5-ounce can no-salt-added dark red kidney beans, rinsed and drained
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 tablespoon dried Italian seasoning, crumbled
3 medium garlic cloves, minced
16 ounces spinach (about 4 cups tightly packed)
½ cup dried whole-grain pasta
½ cup shredded or grated Parmesan cheese
1. Heat the oil in the pressure cooker on sauté. Cook the carrots, celery, onion, and zucchini for 5 minutes, stirring frequently. Stir in the water, beans, tomatoes with liquid, Italian seasoning, and garlic. Secure the lid. Cook on high pressure (or on the soup setting if available) for 10 minutes. Allow the pressure to release naturally for 15 minutes, then quickly release any remaining pressure. Remove the pressure cooker lid.
2. Set the pressure cooker to sauté. Add the spinach spinach and pasta. Cook for 10 minutes, or until the pasta is al dente, stirring frequently.
3. Ladle the soup into bowls. Sprinkle with the Parmesan before serving.
Calories 147
Total Fat 3.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 4 mg
Sodium 168 mg
Carbohydrates 24 g
Fiber 6 g
Sugars 6 g
Protein 9 g
Dietary Exchanges
1 starch, 2 vegetable, ½ lean meat

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