Autumn Roots Minestrone

By: Dotdash Meredith

Autumn Roots Minestrone
cuisine icon Course
Dinner, Soup
cuisine icon Keywords
1-inch chunks peeled parsnip, 1-inch chunks peeled rutabaga, 1-inch chunks peeled sweet potato, 4 oz, 6 servings, can cannellini beans, can fire-roasted diced tomatoes, carton reduced-sodium chicken or vegetable broth, cheese, chopped onion, cook 10 min, crushed, dinner, Dotdash Meredith, dried basil, dried ditalini pasta, garlic, minced, pasta, potato, prep 30 min, red wine vinegar, rinsed and drained, salt, shredded pecorino romano cheese, soup, stock, tomato, undrained, vegetable oil, very-thinly sliced brussels sprouts

prep icon Prep Time
30 min
cook icon Cook Time
10 min

serving icon Servings
6 Servings
Ingredients
  • 2 tbsp vegetable oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 32- ounce carton reduced-sodium chicken or vegetable broth
  • 1 15 to 16-ounce can cannellini beans, rinsed and drained
  • 1 14.5- ounce can fire-roasted diced tomatoes, undrained
  • 2 1/2 cups 1-inch chunks peeled rutabaga
  • 2 cups 1-inch chunks peeled sweet potato
  • 3/4 cup 1-inch chunks peeled parsnip
  • 1 tsp dried basil, crushed
  • 1/4 tsp salt
  • 1 cup dried ditalini pasta
  • 2 cups very-thinly sliced Brussels sprouts, 4 oz
  • 1 to 2 tbsp red wine vinegar
  • Shaved or finely shredded Pecorino Romano cheese
Instructions
  • Place a 6-qt. Instant Pot on Saute setting. Add oil. When oil is hot, add onion and garlic and cook until softened, stirring occasionally.
  • Stir in the next eight ingredients (through salt). Lock lid in place. Set Instant Pot on High Pressure to cook 10 Minutes. Turn off Instant Pot; let stand 15 Minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
  • Stir in pasta. Cover; let stand 10 to 15 Minutes or until pasta is tender. Stir in Brussels sprouts and red wine vinegar to taste. Serve topped with cheese.
  • In a 6-qt. slow cooker combine the first eleven ingredients (through salt). Cover and cook on low 7 to 8 Hours or High 4 to 5 Hours or until vegetables are tender. Stir in pasta; cover and let stand 10 to 15 Minutes or until pasta is tender. Stir in Brussels sprouts and red wine vinegar to taste. Serve topped with cheese.
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