Dice the onions and slice all of the vegetables a 1/2- inch thick, set them aside.
Turn on your Instant Pot and press the “Saute” button. When the inner pot is HOT, add the oil the pancetta, celery, carrots and onion, and cook for 5 minutes.
Add the garlic, stir and cook for 1 minute.
Add the stock, tomatoes, tomato paste, beans, zucchini, squash, basil, bay leaf, salt, pepper and noodles. Stir to combine.
Press the “Cancel” button. Place the lid on the pressure cooker and twist to lock. Double check to make sure the venting knob is in the “Sealing” position.Press the “Manual” button, High Pressure, and use the + and – buttons to adjust the time to 4 minutes
When the pot beeps carefully release the pressure by pulling the venting knob (pressure valve) towards you. It will take a few minutes for all of the pressure to release.
Remove the lid and add the cabbage. Stir to combine (it will begin to wilt) and adjust seasonings as needed.
Ladle soup into bowls and garnish with Italian parsley and grated Parmesan cheese {if desired}.
Notes
I chose Cellentani noodles because I love the shape! Feel free to use any shape of noodle that has a cooking time on the package of 10 to 11 minutes.
The noodles will be cooked al dente in 4 minutes, but will continue to cook while sitting in the hot soup. If you use tiny noodles they will become mushy.
To make this soup Paleo, substitute compliant bacon for the pancetta and omit the noodles or substitute thinly sliced potatoes.
To make this soup Vegan, omit the bacon and substitute vegetable stock for the chicken stock.
I must have had chili on the brain and accidentally added two cans of cannelini beans…oops! If you prefer more broth in your soups, only add one can.