Chop up the zucchini, onion, celery and garlic. Turn the instant pot to saute. Drizzle a coating of olive oil into the bottom of the pot. Saute veggies and garlic for 5 minutes or until they just begin to soften.
1 medium Zucchini, 1 medium Onion, 3 stalks Celery, 3 cloves Garlic
Add in the frozen mixed vegetables, beans, tomatoes, water and parmesan rind. Salt and pepper everything and give it a stir. If you're using pasta, you're going to cook it according to package instructions and set it aside for when the soup is done. You'll simply serve some in each bowl and stir it together.
1 cup Frozen Mixed Vegetables, 2 cans Cannellini Beans, 28 ounces Crushed Tomatoes with Basil, 14 ounces Water, 1 Parmesan Cheese Rind, 2 cups Small Pasta, salt and pepper
Cook the soup on Manual High Pressure for 12 minutes. Allow a 5 minute natural release. Release the rest of the pressure, taste for seasonings and serve. This soup is delicious with extra parmesan cheese, parsley , and a nice piece of crusty bread.
STOVE TOP INSTRUCTIONS: Follow all of the same instructions, but simmer the soup on low for about 30 minutes after tossing everything together instead of pressure cooking.
SLOW COOKER INSTRUCTIONS: Put all of the ingredients into a slow cooker (except for Pasta) and slow cook on low for 6-7 hours.