Minestrone

By: Jeffrey Eisner

Minestrone
cuisine icon Cuisine
Italian
cuisine icon Course
Dinner, Lunch, Main Course, Soup
cuisine icon Difficulty
Easy
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Jeff’s Tips: The soup will take a little while to come to pressure and to quick release due to all the liquid in the pot, so do be patient. Don’t want the extra carbs? Leave out the pasta. ","Photography by Aleksey Zozulya"]
cuisine icon Keywords
4-6 servings, baby spinach, black pepper, box frozen cut green beans, can cannellini beans, can crushed tomatoes, can diced tomatoes, can red kidney beans, celery ribs, contributed, cook 35 min, dinner, dried basil, dried oregano, dried thyme, easy, extra-virgin olive oil, garlic cloves, grated parmesan cheese, instant pot minestrone soup, instant pot recipe, instant pot recipes, instant pot soup recipe, italian, Jeffrey Eisner, large carrots, lunch, main course, pipette pasta, prep 10 min, pressure cook, sauté, seasoned salt, soup, spanish onion, vegetable broth, vegetarian, zucchini

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

serving icon Servings
4-6 servings
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1 Spanish onion, diced 
  • 2 large carrots, diced
  • 3 celery ribs, diced
  • 1 zucchini, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 28 oz can crushed tomatoes
  • 14 1/2 oz can diced tomatoes
  • 15 1/2 oz can red kidney beans
  • 15 1/2 oz can cannellini beans
  • 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
  • 10 oz box frozen cut green beans
  • 5-8 oz baby spinach
  • grated parmesan cheese
Instructions
  • Add the olive oil to the Instant Pot®. Select Sauté and adjust to the More or High setting. After 3 minutes, when the oil is heated, add the onion, carrots, celery, and zucchini. Cook for 5 minutes, stirring occasionally, until slightly softened. Add the garlic, stir 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. Stir to combine.
  • Stir in the pasta and frozen pre-cut green beans. Place the baby spinach on top, but do not stir—just lay the spinach on top of the broth and veggies. It may seem like a lot and be close to the brim of the pot, but it will cook down significantly.
  • Secure the lid, move the valve to the sealing position, press Keep Warm/Cancel, then Pressure Cook on High Pressure for 5 minutes. Perform a quick release when cooking is complete, then stir well.
  • Serve topped with grated Parmesan, if desired, along with some warm, crusty bread. Enjoy!
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.