15-30 min4-6 servingsbasil

Minestrone Soup

By Molly Patrick

4-6 servings

15-30 min

Easy

Recipe Details

Difficulty: Easy

Prep Time: 5 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: Italian

Diet: Celiac, Dairy Free, Gluten Free, Low Carb, Plant-Based, Vegan, Vegetarian

Yield: 4-6 servings

Ingredients

1/2 cup yellow onion
2 cloves garlic
1/2 cup Zucchini
1/2 red bell pepper
1 cup green beans
1 cup Eggplant
1 stalk celery
1/2 cup carrot
1 small russet potato
1/4 cup parsley
15.5 ounce garbanzo beans
12 ounce tomatoes
2 teaspoons basil
2 teaspoons oregano
10 turns black pepper
1 teaspoon salt
3 cups Water

INSTRUCTIONS

Prep and measure out all of the ingredients first. This will make it super easy to throw together.
Press Sauté on your Instant Pot and let the inner pot heat up for 2 minutes.
Add all of the ingredients, except for the water and sauté for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper and salt). Add just a splash of water if the veggies start to stick.
Turn off the Instant Pot, add the water and stir. Lock the lid into place, making sure the nozzle is in the sealing position.
Use the Manual setting and set the timer for 10 minutes. When time is up, use the natural release method. When all of the pressure is out of the Instant Pot, take off the lid and allow to cool.

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About the chef

Molly Patrick

Molly Patrick is the co-founder and CEO of Clean Food Dirty Girl and a certified Life Coach. Raised in the rugged environment of New Mexico during the 1980s, Molly's unconventional upbringing shaped her into a resourceful and humble leader. Growing up in a teepee with no electricity, indoor plumbing, or hot water while her parents hand-built their home from mud, straw, and rocks, Molly developed a deep appreciation for simplicity and innovation. A lifelong vegetarian, Molly has never eaten meat, and in 2015, she quit smoking and drinking after years of struggling with addiction. Determined to create a life beyond her wildest dreams, she has since built a thriving business and community that focuses on plant-based eating and personal empowerment. Molly now lives in Maui, where she continues to inspire others to live healthier, more fulfilling lives.

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