Minestrone

When you have a bunch of veggies you need to use up, a batch of instant pot minestrone soup is a great solution for weekday breakfasts or lunch.

Cooking Method
Instant Pot

Time
🕒

Recipe

Ingredients (6 Servings)

1 CUP CARROTS, SLICED
1 CUP CELERY, SLICED
2 CANS OF DICED TOMATOES (I had fire-roasted)
3 TBSP TOMATO PASTE
4 CUPS OF BROTH (I mixed vegetable and chicken)
1 BUNCH OF GREENS (I used arugula, but this is optional)
1 CAN OF KIDNEY BEANS (you can mix with Cannelloni)
1/2 CUP ONION, DICED
2 GARLIC CLOVES, MINCED
2 TSP BASIL
1 TSP THYME
1 TSP OREGANO
1/2 LB PASTA, COOKED (I had Penne)
1 TSP BALSAMIC VINAIGRETTE
PEPPER
SHREDDED CHEDDAR CHEESE
EVOO

If you don’t want to use greens, you can also add other vegetables like zucchini or green beans.

Instructions

Add some oil in instant pot and turn on sauté mode to cook onion and garlic until translucent.

Cook pasta according to instructions in another pot simultaneously.

Add broth, tomato paste, canned tomatoes, carrots, celery, oregano, thyme, and basil. Cook on high pressure for 2 minutes, then release.

Set instant pot back on sauté mode and add in beans and boil for 5 minutes. Then switch off, add in greens and balsamic vinaigrette and stir until wilted.

Mix in cooked pasta of choice before serving (I like to keep pasta in a separate container so it doesn't get mushy in the soup) and top with pepper and cheese.

Process