Note: You can cook the pasta directly in the Instant Pot, but it is best served immediately. If you plan to reheat leftovers, consider cooking the pasta separately and adding it to the soup when you’re ready to serve it.

1. Set the Instant Pot to sauté and add the oil, onions, carrots, celery, salt, and pepper. Cook, stirring occasionally, until vegetables are softened — about 6-7 minutes.
2. While the vegetables cook, blend one can of beans and one cup of broth in a blender or food processor until smooth, about 30 seconds. Set aside.
3. Add the tomato paste, garlic, oregano, and pepper flakes to the Instant Pot and cook until fragrant, about 2 minutes.
4. Stir in 3 cups broth, remaining can of beans, puréed bean mixture, and pasta. Lock the lid in place and ensure the venting knob is set to the sealing position.
5. Pressure cook on high for one minute, then quick release the pressure.
6. Be sure to turn the Instant Pot off after cooking. (Otherwise the “Keep warm” function will continue to cook the pasta and make it soggy.)
7. Divide the soup into bowls, top with Parmesan cheese and crushed red pepper flakes, if desired.