Instant Pot Minestrone Soup
Recipe By: Dave Mathews
Serving Size: 8
Preparation Time: 15 mins
Total Time: 45 mins
2 tbsp olive oil
2 stalks celery diced
1 large onion diced
1 large carrot diced
3 cloves garlic minced
1 tsp dried basil
1 tsp dried oregano
1 tsp thyme
salt and pepper to taste
28 oz San Marzano tomatoes
15 oz can or about 2 cups freshly cooked, drained white or cannellini beans
5 cups vegetable or chicken broth
1/2 cup fresh spinach or kale
1 cup small elbow or shell pasta
1/3 cup finely grated parmesan cheese 1-2 tbsp fresh pesto optional
1. Set Instant Pot to saute mode. Add olive oil, onion, carrot, celery and garlic. Cook for a few minutes, until softened.
2. Add basil, oregano, thyme, salt and pepper.
3. If canned tomatoes are still whole, pulse tomatoes and liquid in can in a food processor or blender for a few seconds to dice tomatoes. Add tomatoes, beans, broth, spinach or kale, and pasta.
4. Close lid and set to manual High Pressure (or Soup) for 6 minutes. When timer goes off, let sit for 2 minutes, then quick release. Serve in bowls and garnish with parmesan cheese and a dollop of pesto.
