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Ingredients
- 1 can kidney beans
- 1 can garbanzo beans
- 32 oz chicken broth (for vegetarian just use vegetable broth, if you
- want a darker richer soup use beef broth)
- 1/2 onion
- 2 stalks celery
- 3 carrots
- 1 small zucchini
- 1 1/2 c petite diced tomatoes
- 1 c uncooked shell noodles
Preparation
Step 1
Dice all of your vegetables. Empty all ingredients into your Instant Pot
or pressure cooker. Stir well. Close lid and set to manual, pressure,
high, for 4 minutes.
Move pressure valve just slightly to slowly release steam. Carefully
lift lid and serve topped with shredded Parmesan and parsley if desired.