Minestrone Soup

On Stove top 
0 Heat oil on medium heat in a large and deep pan
1 Once the oil is hot add onions and sauté till it’s translucent, add garlic and crushed red pepper and let it cook till it’s fragrant.
2 Add all the veggies and tomatoes from the can and cook for 5-10 minutes mashing the tomatoes.
3 Add salt, Italian seasoning, black pepper, oregano, thyme, rosemary and mix it well. Now add the vegetarian broth and close the lid and let it cook for 10-15 minutes.
4 Open the lid and check to see if the veggies have softened, add the pasta and cook for 10 minutes and once the pasta is cooked add the beans and cook for 5 more minutes till the soup thickens a little. Adjust the salt and spice  and turn off the heat. Remove the thyme and rosemary sprigs. Sprinkle with hand torn basil leaves and serve the soup with bread. Can shred parmesan cheese on top.
In an Instantpot 
7 Put Instantpot on sauté mode 
8 Add Olive oil 
9 Add onions and cook for few minutes 
10 Add fresh crushed garlic 
11 Add chopped green beans, peppers, carrots, celery 
12 Cook for few minutes till veggies soften 
13 Add tomato paste and cook for few minutes 
14 Add whole peeled tomatoes and using the cooking spoon smash them 
15 Add vegetable broth and adjust consistency and if needed add more water 
20 Add small pasta 
16 Add salt, black pepper powder, oregano, chili flakes as needed 
17 Add fresh rosemary and thyme sprigs 
18 Hit cancel button 
21 Cover the lid and turn the whistle to sealing 
19 Cook it on manual pressure for 6 minutes 
22 Manually release the pressure once done 
23 Take the sprigs out and adjust consistency if needed 
24 Serve it hot with garnish of basil leaves, cheese
25 Serve along with toasted bread