Yogurt Toast
Minestrone
| By : |
Interior Architect, lover of cooking and healthy eating.
| Cook Time | 1 Hour |
| Servings |
4 Servings
|
Ingredients
- 5 chunks beef stew meat or ossobuco
- 12 cups broth or water
- 1 tsp salt
- 5 cloves garlic
- 1 Ear of corn sliced
- 1 white potato cut into cubes
- 1 carrot diced
- Peas to taste
- 12 oz (150 g) canuto noodles
To purée
- Drizzle of olive oil
- ½ onion diced
- 1 tsp ground garlic
- 1 handful spinach
- ¼ cup (30 g) Parmesan cheese or queso fresco
- 1 cup basil
- ¼ cup evaporated milk
- 3 tbsp olive oil
- 1 cup basil
- ¼ cup evaporated milk
- 3 tbsp olive oil
Ingredients
To purée
|
Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Add the broth together with salt, garlic and meat, and stir to mix.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set the time to 30 Minutes .
- When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
- Press Saute and set the time to 30 Minutes. Add the corn kernels, potatoes, and carrots. When cooked, add the noodles and peas.
- Separately, in a frying pan with a little olive oil, fry the onion together with the garlic. When the onion softens, add the spinach and mix for a few more seconds.
- Purée in the blender together with the Parmesan cheese, basil, milk and olive oil.
- Add the puréed mix from blender to the Instant Pot®; rectify salt.
- Mix and serve.
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