1 QUART OZ RECIPES

Name: Minestrone
Prep time: 10 min
Cook time: 35 min
Yield: 4-6 servings
Cuisine: Italian
Ingredients: 3 tbsp extra-virgin olive oil; 1 Spanish onion (or yellow, diced ); 2 large carrots (peeled and sliced into 1/4 inch disks and then into quarters); 3 celery ribs (sliced); 1 Zucchini (sliced into 1/4 inch disks and then into quarters); 3 garlic cloves (minced or pressed); 6 cups vegetable broth; 28 oz can crushed tomatoes ( I like San Marzano); 14 1/2 oz can diced tomatoes; 15 1/2 oz can red kidney beans (drained and rinsed); 15 1/2 oz can cannellini beans (drained and rinsed); 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp dried thyme; 1 tsp black pepper; 2 tsp seasoned salt; 1 cup pipette pasta (ditalini or mini shells work well here too); 10 oz box frozen cut green beans; 5-8 oz baby spinach; grated parmesan cheese (for serving (optional))

MINESTRONE SOUP – INSTANT POT RECIPES

Minestrone Soup – Instant Pot Recipes image

The Italians sure know how to make the ultimate vegetable soup. This one is easy on the waistline, but you’d never know it from how rich, comforting, and delicious it tastes.

Provided by Jeffrey Eisner

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4-6 servings

Number Of Ingredients 20

Ingredients

3 tbsp extra-virgin olive oil
1 Spanish onion (or yellow, diced )
2 large carrots (peeled and sliced into 1/4 inch disks and then into quarters)
3 celery ribs (sliced)
1 Zucchini (sliced into 1/4 inch disks and then into quarters)
3 garlic cloves (minced or pressed)
6 cups vegetable broth
28 oz can crushed tomatoes ( I like San Marzano)
14 1/2 oz can diced tomatoes
15 1/2 oz can red kidney beans (drained and rinsed)
15 1/2 oz can cannellini beans (drained and rinsed)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp black pepper
2 tsp seasoned salt
1 cup pipette pasta (ditalini or mini shells work well here too)
10 oz box frozen cut green beans
5-8 oz baby spinach
grated parmesan cheese (for serving (optional))

Steps:

Place the olive oil in the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes, once the oil is heated, add the onion, carrots, celery, and zucchini and cook for 5 minutes, stirring occasionally, until slightly softened. Add the garlic, mix well, and cook for another minute, until fragrant.
Add the broth, crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, pepper, and seasoned salt and stir.
Stir in the pasta and frozen cut green beans, and top with the baby spinach but do not stir—just lay the spinach on top of the broth and veggies. It will seem like a lot and be close to the brim of the pot, but it cooks down to nothing.
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then
Serve topped with grated Parmesan, if desired, and some warm, crusty bread.

MINESTRONE SOUP – INSTANT POT RECIPES

Minestrone Soup – Instant Pot Recipes image

The Italians sure know how to make the ultimate vegetable soup. This one is easy on the waistline, but you’d never know it from how rich, comforting, and delicious it tastes.

Provided by Jeffrey Eisner

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4-6 servings

Number Of Ingredients 20

Ingredients

3 tbsp extra-virgin olive oil
1 Spanish onion (or yellow, diced )
2 large carrots (peeled and sliced into 1/4 inch disks and then into quarters)
3 celery ribs (sliced)
1 Zucchini (sliced into 1/4 inch disks and then into quarters)
3 garlic cloves (minced or pressed)
6 cups vegetable broth
28 oz can crushed tomatoes ( I like San Marzano)
14 1/2 oz can diced tomatoes
15 1/2 oz can red kidney beans (drained and rinsed)
15 1/2 oz can cannellini beans (drained and rinsed)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp black pepper
2 tsp seasoned salt
1 cup pipette pasta (ditalini or mini shells work well here too)
10 oz box frozen cut green beans
5-8 oz baby spinach
grated parmesan cheese (for serving (optional))

Steps:

Place the olive oil in the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes, once the oil is heated, add the onion, carrots, celery, and zucchini and cook for 5 minutes, stirring occasionally, until slightly softened. Add the garlic, mix well, and cook for another minute, until fragrant.
Add the broth, crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, pepper, and seasoned salt and stir.
Stir in the pasta and frozen cut green beans, and top with the baby spinach but do not stir—just lay the spinach on top of the broth and veggies. It will seem like a lot and be close to the brim of the pot, but it cooks down to nothing.
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then
Serve topped with grated Parmesan, if desired, and some warm, crusty bread.

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