1 tablespoon olive oil
1 large onion finely chopped
2 large carrots, diced
1 stalk celery, diced
1 cup fresh corn kernels (about 2 ears)
1 small zucchini, chopped
4 cloves garlic minced
3 lbs. tomatoes, peeled, seeded and chopped
2 (14.5 oz) cans chicken broth
1 cup uncooked ditalini pasta
1 teaspoon Italian seasoning
1 teaspoon salt
2 cups baby spinach
1 14.5 ounce cans of kidney beans
2 tablespoons fresh basil, chopped
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Asiago cheese
Select Sauté and add the oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots, celery, corn, zucchini, and garlic. Keep stirring and cook about 5 more minutes.
Add the tomatoes, chicken broth, pasta, Italian seasoning, and salt. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker and wait 5 minutes, then do a quick pressure release.
Add the spinach, beans, and basil. Taste and season with pepper and more salt if needed. Serve in individual bowls topped with cheese.