30-60 min6 servingsAmerican

Vegetable Minestrone With Pasta

By Carrie Forrest

6 servings

30-60 min

Easy

Recipe Details

Difficulty: Easy

Prep Time: 10 min

Cook Time: 17 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Dairy Free, Gluten Free, Vegan

Yield: 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

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.

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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About the chef

Carrie Forrest

Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease. Forrest has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer. Forrest lives with her husband and two rescue cats on California’s beautiful Central Coast.

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