Instant Pot Minestrone Soup
Instant Pot Minestrone soup is perfect for weeknight dinners. Hearty, comforting and served with a drizzle of olive oil, parmesan cheese and toast this Italian soup is definitely a Dinner Winner!
Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 1 Medium Onion
- 4 Carrots
- 4 Celery Stalks
- 1 Medium Onion
- ½ Head Savoy Cabbage
- 1½ cup Cooked Cannellini Beans
- 1 can Tinned Tomatoes (14oz/400ml)
- 1 can Pureed Tomatoes (14oz/400ml)
- 2 Bay Leaves
- 1 tsp Salt
- A Pinch of Black Pepper
- 4 cups Vegetable / Chicken Stock
- Parmesan Cheese , optional
Details
Level of difficulty Easy
Cost Budget Friendly
Adapted from happyfoodstube.com
Preparation
Step 1
Press “SAUTE” function on your Instant Pot. Add olive oil. Throw in diced onion, diced carrots and celery. Saute for 5 minutes before adding shredded/sliced cabbage. Saute again until the cabbage has reduced its volume. Turn off the saute function by pressing the “CANCEL/KEEP WARM” button.
Step 2
Add the rest of the ingredients: cannellini beans, pureed tomatoes, canned tomatoes, salt, pepper, vegetable stock, bay leaves and fresh basil.
Step 3
Close and lock the lid. Turn the steam release to “SEALING”. Press “MANUAL” and adjust the timer to 4 minutes.
Step 4
When the cooking cycle is finished, wait 10 minutes before releasing the pressure manually.
Step 5
Serve with a drizzle of olive oil and grated parmesan cheese.
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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