Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4


List of Ingredients:

1 tablespoon olive oil

1 onion, diced

2 carrots, peeled and chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 zucchini, chopped

1 red bell pepper, diced

1 can (15 ounces) diced tomatoes

4 cups vegetable broth

1 can (15 ounces) kidney beans, drained and rinsed

1 can (15 ounces) cannellini beans, drained and rinsed

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste



Press the “Sauté” setting on your Instant Pot and heat the olive oil. Add onions, carrots, celery, and garlic.

Cook until onions become translucent. Add zucchini, bell pepper, diced tomatoes, vegetable broth, kidney beans, and cannellini beans to the Instant Pot. Sprinkle with dried basil, dried oregano, salt, and pepper. Stir well.

Secure the lid on the Instant Pot and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” setting and set the timer for 7 minutes.

After the Cook Time is complete, allow for a natural pressure release for 5 minutes before quick-releasing any remaining pressure.

Carefully open the lid and serve the soup hot. Season with additional salt and pepper if needed.


Nutritional Stats:

44g carbs

4g fat

12g protein

14g fiber