Tuscan Minestrone
By :Catalina Moeckel
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Duration 35 Minutes
Cooking Technique Pressure Cooking
Home Category Main Dishes
Servings
6 Servings
Ingredients
  • 1 lb (500 g) lima beans, soaked for 8 hours
  • 2 ½ cups water
  • rosemary
  • 2 bay leaves
  • salt
  • 1 carrot
  • 2 leeks
  • 1 onion
  • 1 stick celery
  • ½ cup parsley
  • 1 tomato, peeled and seeded
  • 1 Zucchini
  • pepper
  • 2 tbsp olive oil
  • ½ cup tomato sauce
Duration 35 Minutes
Cooking Technique Pressure Cooking
Home Category Main Dishes
Servings
6 Servings
Ingredients
  • 1 lb (500 g) lima beans, soaked for 8 hours
  • 2 ½ cups water
  • rosemary
  • 2 bay leaves
  • salt
  • 1 carrot
  • 2 leeks
  • 1 onion
  • 1 stick celery
  • ½ cup parsley
  • 1 tomato, peeled and seeded
  • 1 Zucchini
  • pepper
  • 2 tbsp olive oil
  • ½ cup tomato sauce
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Votes: 0
Rating: 0
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Instructions
  1. Drain the beans and put in the stainless steel bowl. Add 1 ½ cups of water, rosemary, bay leaves, and salt.
  2. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cooking and set the time to 5 Minutes.
  3. After 5 minutes, remove and put half in the blender. Set aside. Meanwhile, dice the carrot, leeks, onion, celery, parsley, tomatoes, and zucchini. Press Saute and set time to 15 Minutes. Add the olive oil and vegetables to the bowl and season with salt and pepper.
  4. Add the ground and whole beans to the bowl. Add the water and tomato sauce.
  5. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 15 Minutes.
  6. When done cooking, press Cancel and turn the steam release handle to Venting. Once all the steam has been released, open the lid.
  7. Serve with fresh parsley and Parmesan.
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