Set Instant Pot to saute mode. Add olive oil, onion, carrot, celery and garlic. Mix until softened.
Add basil, oregano, salt and pepper.
If canned tomatoes are still whole, pulse tomatoes and liquid in can in a food processor or blender for a few seconds to dice tomatoes.
Add tomatoes, bone broth, spinach or kale, bay leaf, and pasta. Close lid and set to manual high pressure (HP) for 6 minutes. It will take about 8 minutes for the Instant Pot to reach high pressure, then it will cook for 6 minutes.
When timer goes off, let sit for 1-2 minutes. Then set to quick release to vent steam.
Remove lid and add white cannellini beans.
Serve in bowls and garnish with parmesan cheese and a dollop of pesto.