Minestrone Soup
I really love this recipe. I’m not a huge soup fan but when I got my Instant Pot (gift from my wife) I wanted to try something that was easy. Don’t wait for a cold day to make this. It will warm the cockles of your heart.
You don’t have to use gluten free pasta but if you or your family are living gluten free, this tasty dish will please. I used lentils when I made it. Use your favorite legume. You can’t go wrong. A good crusty bruchetta bread with a drop of olive makes a nice accompaniment for dipping. Enjoy!
- 12m
- 6m
- 18m
Ingredients
- 2 tablespoons of olive oil
- 1 cup of gluten free pasta
- 4 cups beef broth
- 15 ounces of white beans or Lentils
- 28 ounces of diced tomatoes
- 1 teaspoon of pepper
- 1 teaspoon of salt
- 1 bay leaf
- 1 tablespoon of fresh basil
- 1 tablespoon of fresh oregano
- 1 tablespoon of garlic
- 1 cup of carrots (peeled and diced)
- 1/2 cup of onion (peeled and chopped)
- 1 cup of celery (peeled and chopped)
- 1/3 cup of grated Parmesan cheese
Instructions
- Place the olive oil into the Instant Pot, and press the Saute button, wait until the oil is heated up and then add the carrots, onions, celery in, saute for about 6 minutes, until they are all soft (you can break them with your fork)
- The add the spices and Mix well
- Add the tomatoes, broth, and pasta and Mix well
- Place the lid on the Instant Pot and set it on High Pressure for 6 minutes
- When it starts to beep, do a quick release (being careful not to get burned).
- Remove the lid and mix well, add in the beans
- Serve with a garnish of Parmesan cheese and enjoy!
Nutrition
