PETER PEPPER RECIPES

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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

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.

ROASTED CARROTS RECIPE - NYT COOKING



Roasted Carrots Recipe - NYT Cooking image

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield Serves six

Number Of Ingredients 7

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
  • Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Nutrition Facts : @context http//schema.org, Calories 124, UnsaturatedFatContent 6 grams, CarbohydrateContent 15 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 373 milligrams, SugarContent 7 grams

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