Minestrone Soup
By :The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan |
Classic minestrone is a long-time favorite. My version doesn’t
use canned beans or deviate much from traditional recipes,
except in the reduced cooking time—thanks to the Instant
Pot®. Loaded with beans, fresh vegetables, and pasta, this
soup is perfect for lunch or dinner.
Votes: 3
Rating: 4.33
Rate this recipe!
Ingredients
- 1 cup dried kidney beans
- 1/2 cup dried navy beans
- 4 cups Water divided
- 1 tbsp extra-virgin olive oil
- 3 shallots finely chopped
- 2 garlic cloves finely chopped
- 1 Zucchini cut into bitesize pieces
- 2 celery stalks cut into bitesize pieces
- 1 medium carrot cut into bitesize pieces
- 5 white mushrooms quartered
- 2 tsp kosher salt
- 2 tsp Chopped fresh
- basil divided
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp freshly ground
- black pepper
- 1 cup vegetable broth
- 1 cup shell pasta
Ingredients
- 1 cup dried kidney beans
- 1/2 cup dried navy beans
- 4 cups Water divided
- 1 tbsp extra-virgin olive oil
- 3 shallots finely chopped
- 2 garlic cloves finely chopped
- 1 Zucchini cut into bitesize pieces
- 2 celery stalks cut into bitesize pieces
- 1 medium carrot cut into bitesize pieces
- 5 white mushrooms quartered
- 2 tsp kosher salt
- 2 tsp Chopped fresh
- basil divided
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp freshly ground
- black pepper
- 1 cup vegetable broth
- 1 cup shell pasta
|
Votes: 3
Rating: 4.33
Rate this recipe!
|
Instructions
Soak the beans. In a large bowl, cover the kidney and
navy beans with 2 to 3 inches of cold water. Soak at room
temperature for 8 hours, or overnight. Drain and rinse.
Pressure cook the beans. Pour 3 cups of water into the
inner pot, and add the beans. Lock the lid into place. Select
Pressure Cook or Manual, and adjust the pressure to High
and the time to 8 minutes.
Make sure the steam release knob
is in the Sealed position. After cooking, naturally release the
pressure for 5 minutes, then quick release any remaining
pressure. Unlock and remove the lid, Drain the beans, reserving 1 cup of bean water. Wipe the inner pot dry.
Sauté the vegetables. Select Sauté, and pour in the oil.
Once hot, add the shallots and garlic and cook for 2 minutes.
Add the zucchini, celery, carrot, and mushrooms, and Sauté
for 1 minute. Add the salt, 1 tsp of fresh basil, and the
dried basil, oregano, and pepper. Stir to combine. Add the
1 cup of bean water and the vegetable broth.
Pressure cook the vegetables. Lock the lid into place.
Select Soup, and adjust the pressure to High and the time
to 20 minutes. Make sure the steam release knob is in the
Sealed position. After cooking, naturally release the pressure.
Unlock and remove the lid.
Pressure cook the pasta. Add the pasta and the remaining 1 cup of water to the pot. Lock the lid into place. Select
Pressure Cook or Manual, and adjust the pressure to High
and the time to 5 minutes. Make sure the steam release knob
is in the Sealed position. After cooking, quick release the
pressure.
Finish the soup. Unlock and remove the lid. Stir in the
remaining fresh basil, and serve hot.
Recipe Notes
MAKE IT GLUTEN-FREE: Pasta is a staple in traditional Minestrone recipes, but if you follow a Gluten-free diet, you can opt for a rice pasta or skip it altogether.
The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan
Srividhya Gopalakrishnan was born in India, and she moved to the US in 2007. She is a Software Engineer and a passionate home cook and a food blogger. As much as she loves to develop websites, she likes to create new recipes and explore traditional food and research about food ingredients. She started her blog vidhyashomecooking.com in 2009 to share her family recipes and to record her vegan and vegetarian recipes and revive authentic Indian Food. She lives in the Bay Area, California with her husband, son, and four-legged fur child.
Your Instant Pot® just became vegetarian
Marrying the popular multicooker with vegetarian recipes for the first time, the Instant Pot® Vegetarian Cookbook makes it simple to prepare healthy and hearty vegetarian plates.
A lifelong vegetarian and pressure-cooking enthusiast, Srividhya Gopalakrishnan uniquely understands how to make the most of veggie-packed, multicooker meals. Inside this Instant Pot cookbook, she teaches you the most important Instant Pot basics while also introducing you to 75+ mouthwatering, vegetarian dishes from around the world. Suggestions for substituting ingredients, making creative use of leftovers, and more are included as well.
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75+ VEGETARIAN DISHES―Cook-up Enchilada Casserole, Chana Masala, Strawberry-Chocolate Cake, and a variety of other healthy and satisfying vegetarian dishes with this Instant Pot cookbook.
STEP-BY-STEP GUIDANCE―This Instant Pot cookbook has recipes and cooking charts that feature timing, pressure level, and how to best release the pressure.
TIPS TO SHAKE IT UP―Get advice for turning recipes vegan, exciting ways to use your leftovers, ideas for transforming recipes, and more.
Discover how simple (and delicious) vegetarian cooking can be with this Instant Pot cookbook.
Great soup we will cut back on the amount of pepper though.
Soup tastes great, but has too many phases.
No instruction on when to reintroduce the beans. I just added them after it was finished.
Found there was not enough liquid. Would add an extra two cups of water if i make it again.
Hello everyone, I’m so thankful for this amazing recipe and I want to share my favorite recipe too . My favorite recipe is chicken spaghetti . I can eat this dish every day and I really have enjoy. I found recipe how to make chicken spaghetti here club.cooking/recipe/chicken-spaghetti-recipe/