INSTANT POT MINESTRONE SOUP
Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This homemade recipe tastes just like the Olive Garden version and is loaded with healthy vegetables and hearty beans.
Provided by Kelly
Categories Soup
Time 23m
Number Of Ingredients 21
Steps:
- Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water and dry pasta.
- Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.
- After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure.
- Once the pressure is released, open the lid and add zucchini, kidney beans and cannellinibeans. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach (kale) and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.
- Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
- In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
- Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
- Add basil, oregano, thyme and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans and cannellini beans.
- Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
- Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach (kale) and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.
- Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
Nutrition Facts : ServingSize 1 serving, Calories 269 kcal, Carbohydrate 41 g, Protein 12 g, Fat 10 g, Fiber 10 g, Sugar 7 g
MINESTRONE SOUP
This hearty soup is chock-full of antioxidants and fiber from colorful veggies, beans, and dark leafy greens. From Time Inc's "Instant Pot Weekday Meals"
Provided by Time Inc.
Categories Soup
Yield 8 servings
Number Of Ingredients 17
Steps:
- Remove lid from a 6-quart Instant Pot. Press [Sauté]. Use [Adjust] to select "Normal" mode. When the word "Hot" appears, swirl in oil.
- Add onion. Cook, stirring frequently, 5 minutes or until onion is tender but not brown. Add parsley and garlic. Cook, stirring constantly for 30 seconds. Immediately add chicken broth and beans.
- Stir in tomato, celery, carrots, zucchini, elbow macaronis, basil, Italian seasoning, and crushed red pepper . Turn cooker off. Close and lock the lid of the Instant Pot.
- Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 6 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release. Press [Sauté]. Use [Adjust] to select "More" mode.
- Add kale, stirring frequently, 2 to 3 minutes or until soup just comes to a boil and kale wilts. Turn cooker off.
- Ladle soup into bowls; sprinkle with Parmesan cheese.
- Note: For ease in preparing kale, fold the leaves in half lengthwise. Cut out the ribs, and roll up several leaves together. Cut leaf roll in half lengthwise and then crosswise into 1-inch pieces. Rinse in 3 washings of cold water, draining between washings, and finish with a whirl in a salad spinner to remove sandy grit.
MINESTRONE
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
Categories Dinner
Yield 4-6 servings
Number Of Ingredients 20
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.
HEARTY MINESTRONE SOUP (INSTANT POT®)
So I feel like I am using my Instant Pot® at least 4 times a week. I have been having a great time experimenting and am amazed at the way the flavors are locked in and how quickly the meals are finished... not to say the super easy clean up. The main insert can go in the dishwasher and I hand-clean the top with very sudsy water.
Provided by FestivelySouthern
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h25m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add celery, green beans, carrot, garlic, oregano, dried basil, and pepper. Stir to combine.
- Pour broth, diced tomatoes, and crushed tomatoes into the pot with the beef. Stir well. Select Soup setting; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode and cook until pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle soup into bowls and top with Parmesan cheese and fresh basil.
Nutrition Facts : Calories 369.3 calories, Carbohydrate 32.1 g, Cholesterol 56.7 mg, Fat 16.8 g, Fiber 8.1 g, Protein 23.4 g, SaturatedFat 5.6 g, Sodium 1214.6 mg, Sugar 4.9 g
DIY INSTANT MINESTRONE SOUP
All you need is hot water (the spigot on a coffee machine at work or a gas station is perfect) and you have an instant veggie-packed soup.
Provided by Food Network Kitchen
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Add the kale chips, vegetables, pasta, tomato powder, bouillon granules, Italian seasoning and 1/8 teaspoon pepper to a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.)
- To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating.
INSTANT POT® MINESTRONE
Hearty, delicious, and simple, this minestrone made in your Instant Pot®i is an easy vegetarian weeknight meal.
Provided by FrackFamily5 CA->CT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add onion and garlic to the hot oil and cook until translucent, about 3 minutes. Add Italian dressing mix, oregano, basil, and celery seed. Saute until fragrant, about 2 minutes.
- Add tomatoes, carrots, and zucchini to the pot and stir to coat. Add broth, macaroni, beans, and corn. Stir to be sure macaroni is covered by the broth. Press cancel and select Soup setting; set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in chopped spinach. Add Parmesan cheese to individual bowls to taste.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 60.4 g, Cholesterol 0.7 mg, Fat 6.8 g, Fiber 9.6 g, Protein 13.2 g, SaturatedFat 1.1 g, Sodium 1345.4 mg, Sugar 13 g
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