Vegetable Minestrone With Pasta

Minestrone is a vegetable-filled soup fortified with tomatoes, beans, and pasta. It’s the ultimate vegetarian comfort food. Think of a crisp day and a piping hot bowl of delight. I’ve included vegan and gluten-free substitutions at the end of this recipe to make it suitable for everyone.

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Gluten Free, Vegan

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, bay, Carrie Forrest, carrots, celery stalks, contributed, cook 17 min, dairy free, diced tomatoes, dried oregano, dried thyme, dried whole-wheat macaroni pasta, easy, extra-virgin olive oil, fine sea salt, freshly ground black pepper, garlic cloves, gluten free, grated parmesan cheese, low sodium vegetable broth, medium yellow onion, modern, prep 10 min, pressure cook, red kidney beans, sauté, soup, tomato paste, vegan

Prep Time

10 min

Cook Time

17 min

Servings

6 servings

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion
3 garlic cloves
4 carrots
2 celery stalks
6 cups low sodium vegetable broth
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 leaves bay
30 oz red kidney beans
30 oz diced tomatoes
6 oz tomato paste
2 cups dried whole-wheat macaroni pasta
1/2 cup grated parmesan cheese

Instructions

Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the onion, garlic, carrots, and celery; sauté for 3 minutes or until the vegetables start to soften.
Press Cancel and pour in the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the oregano, thyme, salt, pepper, and bay leaves, and stir to combine.
Add the beans, diced tomatoes, and tomato paste, but don’t stir (this prevents the tomatoes from getting to the bottom of the pot, where they might burn).
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 5 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.

Notes

GLUTEN-FREE OPTION: Make sure the vegetable broth is gluten-free. Some broths are made using gluten products.
PER SERVING Calories: 402; Fat: 8g; Carbohydrates: 67g; Fiber: 15g; Protein: 21g; Sodium: 901mg

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