An easy vegetarian dish for cold winter days. Experiment with veggies as you wish, or add more pasta. Recommend serving with some warm, crusty bread, or garlic bread!
Instant Pot Minestrone Soup
Ingredients
3 Tbsp Extra-virgin Olive Oil
1 White Onion, diced
2 Stalks of Celery, sliced
1 Large Carrot, chopped into quarter wedges
1 Small Zucchini, chopped into quarter wedges
1 Tbsp Garlic, minced
6 Cups Vegetable Broth
1 Cup Frozen Green Beans
28 oz Can Crushed Tomatoes
28 oz Can Diced Tomatoes
18 oz Can Red Kidney Beans, drained & rinsed
18 oz Can Cannellini Beans, drained & rinsed
1 Tsp Dried Oregano
1 Tsp Dried Basil
1/2 Tsp Dried Thyme
1 Tsp Black Pepper
2 Tsp Salt
5-6 oz Bag of Baby Spinach
1 Cup Mini Shell Pasta
Optional
Grated Parmesan cheese, for topping
Instructions
Add olive oil to the Instant Pot and hit “Saute” on the “More” setting. When it reads hot, add onions, carrots, celery and zucchini and cook for 5 minutes, stirring occasionally until they become lightly softened.
Add the garlic, mix together and cook for another minute.
Add in the vegetable broth, diced tomatoes, crushed tomatoes, red kidney/cannellini beans, oregano, basil, thyme, pepper, salt. Stir everything.
Add in the pasta and frozen cut green beans. Give it a good stir.
Top with the baby spinach, resting on top of the broth. DO NOT STIR - just lay the spinach on top. It will be close to the brim of the pot but it cooks down into nothing.
Secure the lid and pressure cook on high for 5 minutes.
Quick release once the cooking time is done.
Ladle into bowls and top with some grated Parmesan.
