Ingredients
Equipment
Method
- Add the olive oil to the Instant Pot and set it to saute mode. Add the Italian herbs, garlic powder, and onion powder and stir for 30 seconds.
- Add the diced tomatoes, chickpeas, kidney beans, lentils, and vegetable broth. Stir to combine.
- Lock the lid and pressure cook on high for 15 minutes. Allow a natural release for 5 minutes, then quick release the remaining pressure.
- Add the pasta, set the pot back to saute mode, and cook for about 5 minutes until the pasta is tender.
- Adjust the seasoning with salt and pepper to taste.
Nutrition
Notes
Net carbs: 34g per serving (45g total carbs minus 11g fiber).
Substitutions: Use whatever canned beans you have on hand; gluten-free pasta keeps the soup gluten-free.
Storage: Keeps in an airtight container in the fridge for up to 5 days.
Reheating: If you plan to freeze portions, cook the pasta separately and add it per serving, since pasta turns mushy when frozen and reheated.
