Tuscan Minestrone
Along with her passion for cooking, her interest in what is healthy has become increasingly important in her life.
Servings
6Portions
Servings
6Portions
Ingredients
  • 1lb (500 g) lima beanssoaked for 8 hours
  • 2 ½cups Water
  • rosemary
  • 2 bay leaves
  • salt
  • 1 carrot
  • 2 leeks
  • 1 onion
  • 1 stick celery
  • ½cup parsley
  • 1 tomatopeeled and seeded
  • 1 Zucchini
  • pepper
  • 2tbsp olive oil
  • ½cup tomato sauce
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.