Instant Pot Minestrone Soup

Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the rest of the ingredients up to the pasta (you may not need to add all the liquid - only fill to the 3/4 full line - and add less if you like a chunkier soup).<br> Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set for 4 minutes. Turn the valve to SEALING.<br> After the 4 minutes and the instant pot beeps, allow the pressure to release naturally for 5 minutes. Then turn the valve to VENT to release the pressure. Once the pressure is released, open the lid and stir in the spinach and allow to sit until wilted.<br> Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired. <strong>FOR THE STOVETOP VERSION</strong> In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat. Add carrots, onion, celery, garlic, and onion and saute for about 4 minutes, or until vegetables are slightly softened. Add basil, oregano, rosemary, thyme and cook for an additional 1 minute. Add the tomato paste, bay leaves, vegetable broth, water, zucchini and both of the beans. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add pasta and cook for an additional 20 minutes or until pasta is tender or desired consistency is reached. Stir in spinach and allow to wilt (about 1-2 minutes). Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with parmesan cheese and garnish with parsley if desired.