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INSTANT POT MINESTRONE SOUP

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INSTANT POT MINESTRONE SOUP
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Prep Time: 20 mins | Cook Time: 6 mins | Total Time: 26 mins | Yield: 6 Servings

This incredible soup recipe is just what you need today! Give it a try and enjoy!

Ingredients:

2 tbsp olive oil

1/2 c finely sliced carrots

1/2 c finely sliced celery

1/2 c chopped zucchini

1/2 c finely chopped onion

3 cloves garlic

½ tsp salt

2 cans (14.5 ounces each) vegetable broth

1 can (15 ounces) tomato sauce

1 can (14.5 ounces) petite diced tomatoes

1 can (15 ounces) great northern beans drained & rinsed

1 can (15 ounces) light red kidney beans drained & rinsed

1 tbsp dried basil

2 tsp dried parsley

1 tsp salt

½ tsp oregano

1 c small shell pasta

Directions:

Step 1: Press the “Sauté” button on the Instant Pot.

Step 2: Add the olive oil and allow it to become hot.

Step 3: Add the celery, carrots, onion, zucchini, and salt. Sauté for about 5 minutes or until translucent.

Step 4: Add the garlic and sauté for about 30 seconds or until aromatic.

Step 5: Add the rest of the ingredients and stir until just mixed.

Step 6: Cover and seal. Press the “Soup” button and cook for 6 minutes.

Step 7: Do a quick release and allow the pressure to come out.

Step 8: Remove the cover and stir until well combined.

Step 9: Add the Parmesan cheese and stir until well blended.

Step 10: Serve and enjoy!

Note:

Pace any leftovers in the fridge. They can last up to 2 days.

Nutrition Facts:

Calories: 344kcal | Carbohydrates: 59g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 1634mg | Potassium: 1170mg | Fiber: 14g | Sugar: 10g | Vitamin A: 2602IU | Vitamin C: 17mg | Calcium: 135mg | Iron: 6mg

INSTANT POT MINESTRONE SOUP

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tbsp olive oil
  • 1/2 c finely sliced carrots
  • 1/2 c finely sliced celery
  • 1/2 c chopped zucchini
  • 1/2 c finely chopped onion
  • 3 cloves garlic
  • ½ tsp salt
  • 2 cans (14.5 ounces each) vegetable broth
  • 1 can (15 ounces) tomato sauce
  • 1 can (14.5 ounces) petite diced tomatoes
  • 1 can (15 ounces) great northern beans drained & rinsed
  • 1 can (15 ounces) light red kidney beans drained & rinsed
  • 1 tbsp dried basil
  • 2 tsp dried parsley
  • 1 tsp salt
  • ½ tsp oregano
  • 1 c small shell pasta
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Instructions

Step 1: Press the “Sauté” button on the Instant Pot.

Step 2: Add the olive oil and allow it to become hot.

Step 3: Add the celery, carrots, onion, zucchini, and salt. Sauté for about 5 minutes or until translucent.

Step 4: Add the garlic and sauté for about 30 seconds or until aromatic.

Step 5: Add the rest of the ingredients and stir until just mixed.

Step 6: Cover and seal. Press the “Soup” button and cook for 6 minutes.

Step 7: Do a quick release and allow the pressure to come out.

Step 8: Remove the cover and stir until well combined.

Step 9: Add the Parmesan cheese and stir until well blended.

Step 10: Serve and enjoy!

Notes

Pace any leftovers in the fridge. They can last up to 2 days. Nutrition Facts: Calories: 344kcal | Carbohydrates: 59g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 1634mg | Potassium: 1170mg | Fiber: 14g | Sugar: 10g | Vitamin A: 2602IU | Vitamin C: 17mg | Calcium: 135mg | Iron: 6mg