Ninja Foodi Minestrone Soup
1 tablespoon oil vegetable or olive
1 onion finely diced
3 large carrots chopped
2 ribs celery sliced
6 cups low sodium chicken broth
28 ounces canned diced tomatoes with juice
15.5 ounces canned red kidney beans drained and rinsed
15.5 ounces canned cannellini beans drained and rinsed
1 ½ cups mini shell pasta uncooked
½ zucchini cut into half moons
2 cloves garlic minced
1 ½ teaspoons salt
1 ½ teaspoons dried Italian seasoning
2 bay leaves
⅛ teaspoon black pepper
2 cups fresh spinach chopped
fresh basil, parsley, and/or parmesan cheese for serving optional
Turn Ninja Foodi onto saute
When heated, add oil, onion, carrots, and celery. Stir until the onions are slightly softened, about 2-3 minutes.
Add broth and use a spatula to scrape up any brown bits in the bottom of the Ninja Pot.
Add remaining ingredients except for the spinach & basil if using. Put the lid on the Ninja Pot and set it to MANUAL (or PRESSURE COOK) on HIGH pressure for 4 minutes.
When the cooking time is done, quick release the pressure and open the lid. Stir in spinach and let rest 5-10 minutes.
Remove the bay leaves and discard.
Serve with shredded parmesan cheese and fresh basil or parsley if desired.