Press the ‘SAUTE’ button. Once the indicator says ‘HOT,’ add the olive oil. Then add onions, garlic, carrots, celery. Saute the vegetables until the onions are translucent and fragrant for approximately 3 minutes.

Then add zucchini, fresh basil, oregano, thyme, rosemary, and black pepper. Be sure to keep the sides and bottom scraped.

Add balsamic vinegar and continue to saute another 2 minutes.

Add ½ cup of your vegetable broth and deglaze the instant pot. Once deglazed, add the remainder of the vegetable broth and 1 cup water.

Then add your diced tomatoes, tomato sauce, rinsed kidney, and cannellini beans. Stir so that all ingredients are well mixed. Once again, ensure the sides are scraped.

Secure the lid and move the valve to the ‘sealing’ position. Press the cancel button. Set the Instant Pot to PRESSURE COOK for 5 minutes. Allow soup to decompress for 5 minutes. Then release the remaining pressure using the ‘venting’ valve.

Press the 'SAUTE' button and bring the soup to a boil. This should not take long. Add the mini shells. Stir the ingredients together, making sure the mini shells are well combined. Continue to cook for about 5-7 minutes or until all of the mini shells float to the top.

Add spinach and blend it well. Once the spinach is wilted and mixed, you are ready to serve.

Serve with grated parmesan and some chopped Italian parsley.