Instant
Pot Minestrone Soup
prep time:
20 MINS
cook time:
30 MINS
total time:
50 MINS
Instant Pot
Minestrone Soup is delightfully good, tasty and healthy! Packed with so many
hearty veggies and beans you can have a few bowls guilt free.
Ingredients
·
4 tablespoons olive oil
·
1 large sweet onion peeled and diced
·
8 cloves garlic minced
·
2 tablespoons tomato pasteoptional
·
1 cup carrots peeled and sliced rondelle (about 1 1/2 large
carrots)
·
1 cup celery chopped (about 2 stalks)
·
1 1/2 cups zucchini diced (about 1 medium zucchini)
·
1 teaspoons dried basil
·
1 teaspoon dried thyme
·
1 teaspoon dried oregano
·
1 teaspoon dried rosemary
·
1 teaspoon salt or to taste
·
1 teaspoon pepper or to taste
·
2 14. 5 ounces cans San Marzano diced tomatoes
·
1 cup small elbow pasta
·
1 15 ounces can no-salt added red kidney beans drained and rinsed
·
1 15 ounces can no-salt added black beans drained and rinsed
·
1 15 ounces can no-salt added cut green beans drained and rinsed
·
64 ounces low-sodium vegetable broth
·
3 cups fresh spinach tightly packed
·
3 bay leaves
Garnish:
·
Fresh parsley leaves finely chopped
·
Freshly grated parmesan cheese or mozzarella cheese
Instructions
1. Set Instant Pot to
saute mode.
2. Once HOT, add olive
oil, let it warm up and add onion, garlic, carrot, celery, zucchini, and tomato
paste if using. Mix and cook for about 5 minutes, until slightly softened.
3. Add basil, thyme,
oregano, rosemary, salt, and pepper. Stir to combine.
4. Add diced tomatoes,
stir to combine.
5. Add pasta and red
beans, black beans and cut green beans. Stir to combine.
6. Add broth. You might
not have to use it all, but add enough broth so it covers all the ingredients.
Pressure Cooker should be about 3/4 full.
7. Add spinach, stir to
combine and add bay leaves.
8. Close lid and set to
manual High Pressure for 5 minutes. It will take about 10 minutes for the
Instant Pot to reach high pressure, then it will cook for 5 minutes. Make sure
you close the vent.
9. When the timer goes
off, let sit for 8-10 minutes. Then release any remaining pressure by opening
the vent steam.
10. Remove lid and if you
prefer, add 1-2 more cups of spinach right into the hot soup.
11. Remove and discard
bay leaves.
12. Stir, taste and adjust
for salt and pepper.
13. Serve and garnish
with parmesan cheese and fresh, chopped parsley.
14. Enjoy!
Recipe
Notes
*You
can add the spinach at the end, into the hot soup, if you prefer it less
cooked.
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