Yeah, so... I might be on vacation, but that doesn't stop this work engine from running. I really wanted to get at least one recipe out during the week of my being gone. So whilst in the midst of packing and sorting and getting ready, I was also busy in the kitchen. Okay. Not really busy. This Minestrone soup is delicious, simple, tradtional, and couldn't be any more quick or easy to make.
One of my favorite things about this soup, is that it's a great way to use up leftovers from the fridge or pantry. Any of the vegetables or noodles or beans can be swapped out for nearly any alternative that you might have on hand.
Minestrone is an Italian tomato based soup that is loaded with all sorts of vegetables, and yes... even a few noodles! Mostly though, it's all about those vegetables. I kept this one rather simple and vegetarian. But, I know that some like to add a bit of Italian sausage to the mix as well, and if that's your jam... feel free to do so!
Like I said, this is a great base recipe to use up what you might already have on hand. Don't have cannelloni beans? Use some garbanzo beans. No carrots? Try butternut squash. The idea would be to swap whatever ingredient out for one that is similar in taste and texture to get a similar end result.
To finish the soup off, I topped mine with some fresh curly parsley and some shaved parmesan cheese.
This makes a BIG pot of soup. My instant pot was as full as I could get it without having any issues. So for your 8 servings, you will get quite a large bowl of soup for minimal calories or carbs and a whole lot of Italian style flavor!
TheSkinnyFork.com A simple vegetarian minestrone soup that's made quickly and easily in a pressure cooker for a filling and delicious weeknight dinner that can't be beat! Prep Time: 10 Minutes • Cook time: 12 Minutes
Servings: 8 • Serving Size: About 2 Cups • Calories: 174 • Fat: 1 g • Saturated Fat: 0 g • Carb: 33 g • Fiber: 8 g • Protein: 10 g • Sugar: 7 g • Sodium: 167 mg
• 1 Medium Onion, Chopped
• 2 Garlic Cloves, Minced
• 32 Oz. Diced 'No Salt Added' Tomatoes
• 32 Oz. Low Sodium Vegetable Broth
• 1 C. Baby Carrots
• 1 C. Water
• 1 Celery Stalk, Sliced
• 1 Zucchini, Sliced
• 1 (14.5 Oz.) Can 'No Salt Added' Red Kidney Beans, Drained & Rinsed
• 1 (14.5 Oz.) Can Cannellini Beans, Drained & Rinsed
• 3 Tbsp. Tomato Paste
• 1 Tsp. Dried Basil
• 1 Tsp. Dried Oregano
• 3/4 Tsp. Thyme
• 1 Bay Leaf
• 1/4 C. Small Dry/Uncooked Pasta
• 1 C. Fresh Baby Spinach
• 1/2 Tsp. Balsamic Vinegar
• Salt & Pepper to Taste
• Optional Garnishes: Fresh Parsley or Shaved Parmesan Cheese
Directions:
In the base of the instant pot, place the 1 chopped onion and set the pressure cooker to sauté. Cook the onion down until tender and starting to become translucent. Turn the sauté feature off and add all of the remaining ingredients into the stock pot. Give it all a good stir and secure the lid. Set the steam valve to sealed and put the instant pot on Manual for 15 minutes. Once the instant pot is done, allow the pressure to release naturally or do a quick release. Stir it all up again. Divide evenly among bowls and serve right away with your choice of garnish to enjoy!
Step-by-Step Photos:
Nutritional Claims: High Fiber, Low Fat, Vegan, Vegetarian, Pescatarian, Dairy Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher, Plantricious
