Minestrone Soup

Heat oil over medium-high heat in a pressure cooker or large pot. Once hot, add onions, potatoes, carrots, celery, zucchini, and mushrooms. Saute for a few minutes, stirring vegetables occasionally. Then add the kidney beans, canned tomato, parsley, garlic, kale, vegetable broth, some thyme or oregano (you can add more to taste later), and bayleaves. Stir well.

If using a pressure cooker secure lid and bring to a steam over high heat. Once steaming, reduce heat to medium and cook for 3 minutes. Then bring your pressure cooker to the sink, run cool water over the lid, and release the pressure.

If using a pot, cover with the lid and bring to boil. Then reduce heat to medium-high and cook covered for about 20-30 minutes, until the vegetables are fully cooked and fork tender.

Meanwhile, cook the pasta according to the directions on the package. Once done, drain and set aside.

Once the soup is done, stir in the drained pasta and season with salt, pepper, and more thyme or oregano (if needed). Also remove the bay leaves from the soup. Divid soup amongst bowls and garnish with parsley and parmesan. Serve with a side of extra parmesan and enjoy!