A hearty and healthy classic Italian soup made in the instant pot. Vegan.
Keyword: minestrone, vegetarian
Author: Trish | The In Fine Balance Food Blog
Electric Pressure Cookier
½red onionfinely diced
2small carrotsfinely chopped
2stocks of celeryfinely chopped, leaves as well
2cloves of garlic
4cupsvegetable brothlow sodium if possible
398mldiced tomatoesorganic if possible
½tspdried red chili flakes
1-½cupscooked kidney beansorganic if possible
1cupcooked chickpeasorganic if possible
2cupcooked navy beansor other white beans
2small zucchiniabout 2 cups, rough chopped
3-4ozfresh spinach3-4 handfuls
salt and pepper to taste
Assemble an electric pressure cooker and set to Saute (or Browning) function. Add olive oil to insert and allow it to heat. Add onions, carrots, and celery and saute for 3-4 minutes. Add garlic and saute for another minute. Hit cancel.
Add vegetable broth, tomatoes, spices, beans, and zucchini and set the electric pressure cooker to Manual (or Pressure Cook) function, set for High pressure for 4 minutes. Secure lid and press start. Once the pressure cooker has gone through the cook cycle allow pressure to release naturally for at least 10 minutes. Manually release remaining pressure and remove the lid.
If making this ahead to serve at a later date. Stop here. Allow to cool enough to handle and pack in glass containers with lids. Store in the refrigerator for 4-5 days or freeze up to 3 months.
If serving immediately: check for seasoning, adding salt and pepper as necessary. Stir in fresh spinach and allow to wilt. Serve with crusty bread and parmesan.
Feel free to modify the combination of beans (kidney, navy and chickpeas) to fit what you have on hand. I like to use my own homecooked beans. I cook them in my instant pot in large batches and store in the freezer. If you don't have home cooked beans available, canned beans work prefectly here. A 19oz can, most varieties, hold about 2 cups cooked beans. A 15oz can, most varieties, holds about 1-½ cups cooked beans.To add pasta to this soup, I find it most convient to add cooked pasta to the soup just before serving. So I tend to cook the pasta separately and add to the individual bowls as we serve it. This way I can make the soup ahead, or store the leftovers without worrying about the pasta getting mushy while it sits.