Tuscan Minestrone Soup

This soup marries all of the classic minestrone ingredients into a single jar, making it a safe bet for gift giving. Everyone from the adventurous foodie to the older relatives who appreciate tradition will love it! Jar size: 3 1/2 to 4 cups

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free, Vegetarian

Cooking Technique

Pressure Cook

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, Pamela Ellgen, prep 5 min, pressure cook, sea salt, soup, sundried tomatoes, vegetable broth, vegetarian

Prep Time

5 min

Cook Time

35 min

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.