Dice the 1 yellow onion diced, 3 stalks celery diced, and 3 carrots peeled and diced into roughly equal 1/2-inch pieces. Mince the 3 cloves garlic minced. Dice the 2 zucchini diced into 1/2-inch pieces into 1/2-inch cubes. Trim and cut the 2 cups green beans trimmed and cut into 1-inch pieces, fresh or frozen into 1-inch pieces. Have everything ready before you start cooking — this soup comes together quickly once the heat is on.

Sort beans and discard any shriveled ones, stones, or debris. Rinse thoroughly in a Colander under cold running water. No soaking needed — pressure cooking works straight from dry. Use roughly 1 lb dried beans to 3–4 cups water or broth. Have aromatics and salt ready; salt can go in at the start.

Add rinsed beans, measured liquid, salt, and aromatics to the inner Pot. Submerge beans fully. Lock the lid and set the steam release valve to Sealing. Select Pressure Cook (or Manual) on High Pressure. Cook times by bean type: black beans ~25 min; larger beans like white kidney or red beans ~35–40 min. When unsure, start low and check after release. Allow 10–15 min for the pot to come to pressure. When the cycle ends, press Cancel and natural release for 20–30 min — do not open the valve immediately. Pressure is fully released when the float valve drops and the lid unlocks. Short on time? Natural release for at least 10 min, then carefully switch to Venting. Open the lid and bite-test a bean — it should be tender with no hard spots. If still firm, seal and pressure cook on High for an additional 10–20 min, then natural release again. Very old beans or hard water can cause stubbornness.

Add the 3 cloves garlic minced, 1 can diced tomatoes, 1 tsp dried oregano, 1 tsp dried thyme, dried 1 tsp dried basil, and ½ tsp red pepper flakes (if using). Stir and cook for 2 minutes until the 1 can diced tomatoes darkens slightly and the 3 cloves garlic minced is fragrant.

Add the 2 cups green beans trimmed and cut into 1-inch pieces, fresh or frozen and drained 2 can cannellini beans drained and rinsed. Season with 1 tsp kosher salt plus more and ½ tsp black pepper freshly ground. Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low, cover partially, and simmer for 20 minutes, until the 3 carrots peeled and diced and 2 cups green beans trimmed and cut into 1-inch pieces, fresh or frozen are just tender.

Add the 2 zucchini diced into 1/2-inch pieces and dry 1 cup small pasta such as ditalini, elbow, or small shells — dry, uncooked directly to the Pot. Stir well. Continue to simmer, uncovered, for 10–12 minutes, stirring occasionally, until the 1 cup small pasta such as ditalini, elbow, or small shells — dry, uncooked is just cooked through (al dente) and the 2 zucchini diced into 1/2-inch pieces is tender. If the soup becomes too thick, add a splash of 1 cup water or 6 cups vegetable broth low-sodium preferred to loosen it.

Stir in the spinach or kale and cook for 1–2 minutes until wilted. Remove and discard the 1 piece parmesan rind if used. Taste the soup and adjust seasoning with 1 tsp kosher salt plus more and ½ tsp black pepper freshly ground as needed.

Ladle the soup into bowls. Finish each Mixing Bowl with a drizzle of good 3 tbsp olive oil extra virgin, a generous handful of freshly grated parmesan cheese freshly grated, for serving, and a few torn fresh 1 tsp dried basil or parsley leaves. Serve with crusty bread on the side.