Tuscan Minestrone Soup

By: Meals in a Jar Cookbook by Pamela Ellgen

Tuscan Minestrone Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 6 servings, balsamic vinegar, contributed, cook 35 min, dried carrot, dried celery, dried garlic, dried kale chips, dried onion, easy, gluten free, italian herb blend, kidney beans, modern, orzo pasta, prep 5 min, pressure cook, sea salt, soup, sundried tomatoes, vegetable broth, vegetarian

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

serving icon Servings
6 servings
Ingredients
  • 1/3 cup dried onion
  • 2 teaspoons dried garlic
  • 1 tablespoon Italian herb blend
  • 1/4 cup dried celery
  • 1/4 cup dried carrot
  • 1 teaspoon sea salt
  • 1/4 cup sundried tomatoes
  • 1 cup kidney beans
  • 1/2 cup orzo pasta
  • 3/4 cup dried kale chips
  • 9 cups vegetable broth
  • 2 teaspoons balsamic vinegar
Instructions
  • Layer the dry ingredients in the jar in the order listed.
  • Place all of the jarred ingredients into the Instant Pot. Add 9 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manual on High for 35 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
  • Stir in the balsamic vinegar.
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