Vegan Minestrone Soup

This is my go-to veggie soup when I want to make something hot and comforting to get me through the cold, winter season up here in the Pacific Northwest.  It's so delicious with all the flavors of the vegetables and herbs, and so very nutritious too!  A big plus is how easy it is to make, as I just pop everything into my Instant Pot and let it work its magic! 

Vegan Minestrone Soup

Ingredients:

• 6 ounces of organic pasta
• 3 cups of baby carrots, chopped 
• 4 celery stalks, chopped
• 1 can of diced tomatoes (14.5 oz)
• 1 can of tomato paste (6 oz)
• 1 can of kidney beans, drained (15.5 oz)
• 1 T vegetable bouillon 
• 2 T apple cider vinegar
• 1/2 lemon, squeezed for the juice 
• 2 T fresh dill
• 2 T fresh parsley
• 2 t fresh oregano
• Black pepper to taste
• Salt to taste
• Optional: handful of fresh arugula to stir into the steaming soup at the end! 

Other veggies that would go wonderfully in this soup include: corn kernels, potato chunks, sliced bell peppers, sliced squash, and sliced zucchini. 

Directions:

1. Put all ingredients in the Instant Pot. 
2. Add just enough filtered water to cover the ingredients. 
3. Set to "soup" mode for 30 minutes, and let it cook.
4. De-pressurize the Instant Pot, and stir in a handful of fresh arugula or other greens (e.g., spinach)! Enjoy hot!