1teaspoondried basilI use mixed dried Italian seasoning
Kosher salt and freshly ground pepper
1 14-ouncecan no-salt-added diced tomatoes keep rest of the 1/2 can for other recipe
1 7-ouncecan crushed tomatoes if desired keep rest of the 1/2 for other recipe
2cupslow-sodium vegetable stock.
1 7-ouncecan low-sodium chickpea beans drained and rinsedkeep rest of the 1/2 for other recipe
½cupNoodles/ pasta
2tablespoonschopped fresh basil or simple garnish with baby spinach if no basil available.
Instructions
If starting with dried beans, soak chickpeas overnight or at least 8-10 hours.
Set Electric Cooker / Instant Pot to saute mode.
Once HOT, add oil, let it warm up and add onion, garlic, carrot, celery, and tomato paste if using. Mix and cook for about 5 minutes, until lightly softened.
Add basil, thyme, oregano, rosemary, salt and pepper. Stir to combine. I simply add dried Italian seasoning mix.
Add diced tomatoes, stir to combine.
Add chickpea beans. Stir to combine.
Add stock/broth or water. You might not have to use it all, but add enough broth so it covers all the ingredients. The Instant Pot should be about 3/4 full.
Add spinach, stir to combine and add bay leaves. I add last before serving to have that vibrant color.
For the canned Beans follow the procedure below.
Close lid and set to manual High Pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 6 minutes. Make sure you close the vent.
For the dried soaked beans, I set the cooker to soup or beans function.
When timer goes off, let sit for 8-10 minutes. Then release any remaining pressure by opening the vent steam.
Remove lid and if you prefer, add 1-2 more cups of spinach right into the hot soup.
Remove and discard bay leaves.
If using Ramen Noodles, add last or add with other ingredients in the beginning.
Stir, taste and adjust for salt and pepper.
Serve and garnish with parmesan cheese and fresh, chopped parsley.