
This hearty, brothy soup comes together fast thanks to the pressure cooker, with softened onion, carrots, and celery forming a savory base before tomato paste, diced tomatoes, and a hit of garlic build layers of flavor. Creamy cannellini beans and diced zucchini bring texture and substance, while oregano, basil, and thyme keep things herby and comforting. Ditalini pasta cooks right in the pot until perfectly tender, and a big handful of baby spinach gets stirred in at the end for a fresh, wilted finish. It's the kind of one-pot meal that ladles up steaming and satisfying, ideal alongside a hunk of crusty bread for dipping. Easy prep, minimal cleanup, and a naturally plant-forward ingredient list make this a reliable weeknight option for a vegan kitchen.
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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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