This cozy, vegetable-packed soup comes together fast thanks to the pressure cooker, starting with sautéed onion, carrot, and celery before garlic, tomato paste, and diced tomatoes build a deep, savory base. Cannellini beans add heartiness and creaminess, while zucchini and a big handful of baby spinach keep things fresh and bright. A Parmesan rind simmered right in the broth gives the whole pot a savory, umami backbone that's hard to fake any other way, and a shower of freshly grated Parmesan on top finishes each bowl perfectly. The texture is hearty and satisfying, with tender-crisp vegetables and a broth that tastes like it simmered all day, even though it's ready in a fraction of the time. It's an easy, comforting weeknight soup that fits neatly into a gluten free routine, and it reheats beautifully for lunches all week long.
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Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
Add the garlic and tomato paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute. Watch closely so the garlic does not brown.
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