Minestrone (Instant Pot) Recipe
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Category: |
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Ingredients: |
Ingredients: 1 small onion, about ⅓ C, diced
2 cloves garlic, minced
1 medium carrot, about 1 C, chopped
1 large celery stalk, about 1 C, chopped
2 tsp dried basil
1 tsp dried oregano
¾ tsp dried thyme
1 32-oz can diced tomatoes
3 Tbsp tomato paste
1 bay leaf
4 C low sodium vegetable broth
water - add only as much as needed to cover vegetables
½ C dry uncooked small shell pasta
1 medium zucchini, around ⅔ C, sliced into halves or quarters
½ C canned red kidney beans, drained and rinsed
½ C canned cannellini beans, drained and rinsed
½ C fresh baby spinach (or kale, chopped (optional)
½-1 tsp balsamic vinegar, optional
Shredded Parmesan cheese, for serving
Fresh parsley, finely chopped, for garnish (optional)
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Directions: |
Directions:Start by chopping all vegetables.
Press the Sauté button on your instant pot and drizzle in some olive oil. Add the onions and garlic and cook for about 2 minutes, until fragrant. Add the carrots, celery, basil, oregano, thyme, diced tomatoes, tomato paste and bay leaf.
Stir in dry uncooked pasta, vegetable broth, water (use less if you like it less watery) and season with salt and pepper to taste.
Press Cancel then close the lid. Press the Pressure Cook button and set for 2 minutes.
When the instant pot beeps, do a quick release by turning the valve to venting to release the pressure.
Once the pressure is released, press cancel and push Sauté. Stir in the kidney beans, cannellini beans and zucchini and cook for 5-6 minutes, or until pasta and beans are tender and cooked through.
Stir in spinach and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.
Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired. |
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