Minestrone with Arugula

• 1 Tbs. olive oil
• 1 14.5-oz. container mirepoix
• 2 Tbs. tomato paste
• 1 tsp. light brown sugar
• 1 tsp. smoked paprika
• 1 bay leaf
• 1 28-oz. can diced tomatoes
• 1 14-oz. can low-sodium vegetable broth
• 1 1/2 cups cooked cannellini beans, or 1 15-oz. can cannellini beans, rinsed and drained
• 1 cup uncooked elbow macaroni
• 3 cups arugula leaves, thinly sliced

1. Heat oil in pressure cooker over medium-high heat.
2. Add mirepoix, and cook 2 to 3 minutes, or until vegetables are softened.
3. Stir in tomato paste, brown sugar, paprika, and bay leaf; cook 1 minute more, or until vegetables are coated with tomato paste.
4. Add diced tomatoes with their juice, broth, beans, macaroni, and 1 1/2 cups water.
5. Close pressure cooker, and bring up to high pressure.
6. Cook 8 minutes.
7. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.
8. Serve soup with arugula sprinkled on top.

olive oil, mirepoix, tomato paste, light brown sugar, paprika, bay leaf, tomatoes, vegetable broth, beans, elbow macaroni, arugula

Taken from www.vegetariantimes.com/recipe/minestrone-with-arugula/ (may not work)