Insta pot minestrone
  • Cooking Time: 3 minutes
  • Servings: 10
  • Preparation Time: 20 minutes
  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • 1/2 onion (diced)
  • 4 carrots (peeled and diced)
  • 4 celery stalks (diced)
  • 1/2 head green cabbage (thinly sliced)
  • 1/2 cup prepared pesto
  • 1 cup crushed tomatoes
  • 3 cups vegetable broth (or chicken)
  • 1 cup small shell pasta
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (14-ounce) can cannellini beans
  • 1 tablespoon parsley (chopped)
  • 1/2 cup spinach (chopped)
  1. 1.Add the olive oil to the Instant Pot insert. Set the pot to sauté and heat the oil. Add the garlic, onion, chopped carrots and celery. Sauté until the vegetables are fragrant and translucent, about 5 minutes
  2. 2.Gather the rest of the ingredients.
  3. 3.Add the green cabbage, followed by the pesto, crushed tomatoes, vegetable broth, pasta, bay leaves, and salt and pepper. Set to the soup or broth setting for 3 minutes. Close the lid and make sure to adjust the gauge towards sealing.
  4. 4.After the timer goes off, release the steam immediately. Add in the cannellini beans, parsley, and spinach. Set to sauté and heat until the beans and spinach are heated through. Taste and add additional salt and pepper if needed.
  5. 5.Remove the bay leaves and serve it immediately with crusty bread and a simple salad.
Easy to prepare