VEGETARIAN MINESTRONE RECIPES

MINESTRONE SOUP RECIPES | BBC GOOD FOOD

Minestrone soup recipes | BBC Good Food image

Make a warming bowl of minestrone soup with plenty of vegetables and pasta. These simple yet versatile recipes are perfect for an easy lunch or filling supper.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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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MINESTRONE SOUP – INSTANT POT RECIPES

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.
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Reviews 5
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1. Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
2. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
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8. Remove and discard any tough stalks bits from the greens, then roughly chop.
9. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
10. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
11. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.
12. Add a splash more stock or water to loosen, if needed.
13. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.

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