Mostly writing this because I do things and later forget what I did. This soup was so good, I will want to make it again.

So, here’s what I did.

• 2 slices of onion
• 6 mini or 1 large carrot, chopped
• 1 clove garlic
• 1 cup frozen green beans , in thirds
• 1 can cut- up tomatoes (fire-roasted is best) – include juice
• 1 can beans (I like light-colored, like cannelloni, but any other is fine) – rinsed 4
• 1/2 cup small pasta shells or elbows
• 1 1/2 cups Better than Bullion broth
• Other vegetables as you like . You can used green or red pepper, celery or zucchini in the sauté step. Just don’t overfill the mini-pot. If you add spinach, chop it up (defrost if frozen) and add at the end after cooking.
• Grated parmesan for serving

Sauté about two slices of onion (used red as that is what I had) diced up in a couple of T’s olive oil, with about 1/2-3/4 cup chopped carrots, a squished garlic clove on sauté setting of the pot. Add about 1 cup frozen green beans (I only had whole, so I cut into thirds) and stir; for a few minutes.

Add remaining ingredients (except cheese) and seal pot. Use SOUP setting. Let it sit for 5 mins, then release pressure. Top with cheese and serve. ACTUALLY WAS BETTER THE NEXT DAY. If you make it ahead on purpose to reheat it another day, I would cook the pasta separately and add it when reheating. But so convenient to cook right with the soup, so you decide.