This started out as a Pasta Fagioli recipe, but got re-carb-o-nated and zucchinied.
Zucchini + Small-Pasta Beef Soup
(Instant Pot Mini – 3 qt)
Ingredients
- ¾ lb ground beef
- ½ large onion, chopped
- 1 carrot, finely diced
- 2 stalks celery, chopped
- 1 (14–15 oz) can diced tomatoes, undrained
- ½ cup red kidney beans, drained & rinsed (optional)
- ½ cup white kidney beans, drained & rinsed (optional)
- 2 cups beef stock
- 1 cup low-sugar spaghetti sauce
- 1 tsp oregano
- ¾ tsp black pepper
- 2 tsp parsley
- ½ tsp Tabasco (optional)
- 1½ cups zucchini, quartered & sliced
- 2 oz dry pasta (elbows, ditalini, or small shells)
Key idea: zucchini = volume & mouthfeel, pasta = accent, not bulk.
Instant Pot Mini Instructions
1. Brown the base
- SAUTÉ (Normal)
- Brown ground beef with onion
- Add carrot & celery for last 2 minutes
- Drain excess fat if needed
2. Build the soup
Add:
- Tomatoes
- Stock
- Spaghetti sauce
- Beans (if using)
- Seasonings
Stir and scrape the bottom well.
3. Pressure cook
- Lid on, valve sealed
- HIGH pressure – 8 minutes
- Natural Release 10 minutes, then vent
4. Add zucchini + pasta (critical step)
- Switch to SAUTÉ (Low)
- Add zucchini + 2 oz pasta
- Simmer 8–10 minutes, stirring occasionally
Zucchini goes in with the pasta so it doesn’t dissolve.
If it thickens too much, add ¼–½ cup hot water or stock.
Why this works (blood-sugar logic)
- Pasta capped at 2 oz (vs 8 oz original)
- Zucchini slows digestion and replaces starch bulk
- Beans are modest and optional
- Protein and fat lead the meal
You’ll still get that spoonful-with-bits feeling instead of “tomato soup with noodles.”
Optional refinements (very on-brand for you)
- Dice zucchini small, about pasta size — visual trick helps satisfaction
- Add extra black pepper at the table
- Finish with parsley + a few chili flakes
- If reheating later, add a splash of broth so pasta doesn’t swell further
Bill Gibson, II 