Press the SAUTE button on your pressure cooker, and add olive oil. Then add onion and garlic, and saute for about 3 minutes, or until fragrant.
Add basil, oregano, thyme, tomatoes, tomato paste, broth, and Hurst’s Ham Beens Brand Italian Bean Soup Mix, discard flavor packet, or set aside to use in another recipe.
Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 40 minutes. Turn the valve to SEALING.
After the soup has finished cooking for the 40 minutes and the pressure cooker beeps, quick release the pressure by turning the valve to VENTING, being careful to not get burned by the steam.
Once the pressure is released, open the lid and add zucchini, the carrots, celery, lock lid back into place, and press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.
When done, quick release pressure again, then press the SAUTE button and add the dry pasta in, and cook for 7-8 minutes, or until the pasta is tender and cooked.
Taste and season with salt and pepper. Add more water as needed if you like a thinner soup.
Served topped with Parmesan cheese and parsley if desired.