I like Minestrone OK, but THIS was spectacular.  I served it with a loaf of homemade french bread and irish butter.  Oh, and a nice glass of Sangiovese.  

Meatless Monday Minestrone (For Instant Pot)

2 T. olive oil

1 sweet onion, chopped

1 t. minced garlic

2 cups diced carrots

1 stalk of celery, chopped

3 or 4 slices of lemon, deseeded

2 t. dried basil

1 t. dried oregano

1 t. dried thyme

1 quart (32 oz) can diced tomatoes

3 T. tomato paste

1 quart (32 oz) vegetable or chicken broth

1 c. dry small shell pasta

3 medium zucchini, halved lengthwise and sliced

2 cans kidney beans (sub 1 for cannellini if you wish)

2 cups spinach

2 t. balsamic vinegar

Shredded or grated Parmesan, for serving

Chop all your veggies first.  Turn Instant Pot to SAUTE and let it heat for a minute or two.  Add the olive oil, then add onion, and garlic. Saute for about 3 minutes, until fragrant.  Then add carrots, celery, lemon slices, basil, oregano, thyme, tomatoes, tomato paste, broth and pasta. 

Press CANCEL, close the lid and set to MANUAL (or PRESSURE COOK) for 2 minutes. Make sure valve is set to SEALING.

When it beeps, do a quick release and open the lid.  Add the zucchini and beans. Set to SAUTE again and cook until the zucchini is done to your liking.  Stir in the spinach and balsamic vinegar. Serve with grated Parmesan.