Instant Pot Minestrone Soup



It's the end of summer, but I'm craving nothing more than cold-weather soup! Some say autumn is the Sunday of the calendar year, but I look forward to its arrival every year. Here is a recipe for minestrone soup that is hearty and delicious. It tastes best served with a warm chunk of crusty, cheesy, toasted bread.

Ingredients (for 4-6 servings):

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 ribs celery, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 28 oz can Cento San Marzano tomatoes
  • 4 cups vegetable broth
  • 1 cup Barilla whole grain elbow macaroni
  • 1 cup fresh kale
  • 1 15 oz can cannellini beans
  • Pesto, for topping
  • Parmesan cheese, a sprinkling

Time: 15 minutes prep, 15 minutes cook

Dice carrot, celery, onion, and garlic. Turn Instant Pot on 'saute' mode and saute until soft. Add dried basil, oregano, salt, and pepper. Mix well.

Pour in the can of San Marzano tomatoes. I'm including a picture of the can because using San Marzano tomatoes specifically is important for this recipe. After mixing in the tomatoes, add 4 cups of vegetable broth.

Again, I'm being picky about the brand of pasta for this recipe. I used Barilla whole grain elbow macaroni. Pour in 1 cup. Then, add shredded kale and switch the Instant Pot to 'manual, high pressure' mode for 6 minutes.

When the timer goes off, leave the setting on 'keep warm' for 2 minutes before using 'quick release' to vent the steam. Open the lid and add the can of cannellini beans. 

Serve with a dollop of pesto, sprinkling of parmesan cheese and large chunk of bread. 

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