This simple vegan soup recipe was inspired by Heather Crosby's YumUniverse cookbook. I used the Sauté mode on the Instant Pot to whip up the soup, then put on the lid and set it to the Keep Warm mode. The Instant Pot allowed me to go back to working on the computer while my family could feed themselves when they were ready.
HERE'S ALL YOU NEED
2 celery stalks, diced
1 large carrot, diced
1 small yellow onion, diced
3 sides of red bell pepper, diced
2 teaspoon dried parsley
1 bay leaf
2 (14-oz.) cans kidney beans, rinsed
2 cups dry pasta, cooked as directed
1 cup mushrooms, sliced
2 handfuls fresh baby spinach
4 cups no-chicken base broth
2 cups hot pasta water
Season with black pepper
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