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. 

Rosemary-Asiago Gnocchi

1-1/2 lbs russet potatoes

1/2 cup flour
1/4 c. grated Asiago cheese
2 egg yolks
1/4 t. allspice
2 T. finely chopped rosemary
1 t. salt
1/4 t. black pepper

Boil potatoes whole until soft enough to mash--20-40 minutes, depending on the size of the potatoes.  When they are tender, remove from water and cool until you can handle them.  Peel potatoes and cut into chunks.  Run through a potato ricer into a mixing bowl.  Add flour, cheese, egg yolks, allspice, rosemary, salt & pepper and mix well.  Add more flour if needed.

Flour your hands, pick up a chunk of dough and roll it into a rope about 1/2 inch thick.  Repeat with the rest of the dough.  Cut the ropes into 1/2-3/4 inch lengths, flouring the pieces as you go.  Place the pieces on a baking sheet lined with wax paper, cover with plastic wrap and place in refrigerator until ready to cook. 
To cook:  Place gnocchi in a large pot of boiling salted water. They will rise to the top when they are done.  Remove from the pot with a large slotted spoon. 

Cheese sauce

1 cup milk
1 T. cornstarch
1/4 c. grated cheese asiago cheese.

Mix milk and cornstarch, heat until thickened.  Remove from heat and add cheese.  Mix until blended. 
Mix with gnocchi to serve.