Vegetable Minestrone With Pasta

By: The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest

Vegetable Minestrone With Pasta
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Gluten Free, Vegan
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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"]
cuisine icon Keywords
30-60 min, 6 servings, bay, 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 icon Prep Time
10 min
cook icon Cook Time
17 min

serving icon 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.
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