Instant Pot Minestrone Soup

lifemadesweeter.com

La Tonya Wade

1 small onion , about ⅓ cup, diced

2 cloves garlic , minced

1 medium carrot , about 1 cup, chopped

1 large celery stalk , about 1 cup, chopped

2 teaspoons dried basil

1 teaspoon dried oregano

¾ teaspoon dried thyme

1 32-oz can diced tomatoes , I usually use fire-roasted or Italian-style

3 tablespoons tomato paste

1 bay leaf

32 ounce carton , 4 cups low sodium vegetable broth

water - add only as much as needed to cover vegetables

½ cup dry uncooked small shell pasta , use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead**(see note about freezing)

1 medium zucchini , around ⅔ cups, sliced into halves or quarters

½ cup canned or cooked red kidney beans , drained and rinsed

½ cup canned or cooked cannellini beans , or great northern beans, drained and rinsed

1 to 2 cups fresh baby spinach (or kale) , chopped (optional)

½ to 1 teaspoon balsamic vinegar , optional but adds great flavor

Shredded or grated Parmesan cheese , for serving

Fresh parsley , finely chopped, for garnish (optional)

Instant Pot , I have a 6 Quart DUO-Plus

Directions at lifemadesweeter.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer