Vanilla-Scented Rice Pudding
Tuscan Minestrone Soup
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This soup marries all of the classic minestrone ingredients into a single jar, making it a safe bet for gift giving. Everyone from the adventurous foodie to the older relatives who appreciate tradition will love it!
Jar size: 3 1/2 to 4 cups
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
6 servings
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Ingredients
Dry ingredients
- 1/3 cup dried onion
- 2 teaspoons dried garlic
- 1 tablespoon Italian herb blend
- 1/4 cup dried celery
- 1/4 cup dried carrot
- 1 teaspoon sea salt
- 1/4 cup sundried tomatoes thinly sliced
- 1 cup kidney beans
- 1/2 cup orzo pasta or pasta shells
- 3/4 cup dried kale chips
For cooking and serving
- 9 cups vegetable broth or water
- 2 teaspoons balsamic vinegar to serve
Ingredients
Dry ingredients
For cooking and serving
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Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add
9 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manual on High for 35 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
To Serve:
- Stir in the balsamic vinegar.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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