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Vegetable Quinoa Tabbouleh
Vegetable Minestrone With Pasta
| By : |
Minestrone is a vegetable-filled soup fortified with tomatoes, beans, and pasta. It’s the ultimate vegetarian comfort food. Think of a crisp day and a piping hot bowl of delight. I’ve included vegan and gluten-free substitutions at the end of this recipe to make it suitable for everyone.
| Prep Time | 10 minutes |
| Cook Time | 17 minutes |
| Servings |
6 servings
|
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 4 carrots peeled and sliced
- 2 celery stalks sliced
- 6 cups low sodium vegetable broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 2 leaves bay
- 30 oz red kidney beans
2 cans 15 oz drained and rinsed - 30 oz diced tomatoes
2 cans 15 oz - 6 oz tomato paste
1 can - 2 cups dried whole-wheat macaroni pasta
- 1/2 cup grated parmesan cheese
Ingredients
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Instructions
- Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the onion, garlic, carrots, and celery; sauté for 3 minutes or until the vegetables start to soften.
- Press Cancel and pour in the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the oregano, thyme, salt, pepper, and bay leaves, and stir to combine.
- Add the beans, diced tomatoes, and tomato paste, but don’t stir (this prevents the tomatoes from getting to the bottom of the pot, where they might burn).
- Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 5 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
Recipe Notes
GLUTEN-FREE OPTION: Make sure the vegetable broth is gluten-free. Some broths are made using gluten products.
PER SERVING Calories: 402; Fat: 8g; Carbohydrates: 67g; Fiber: 15g; Protein: 21g; Sodium: 901mg
Author Bio:
Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease.
Carrie has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer.
Book Description:
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The directions don’t say when to add the pasta…
When do you add the pasta? Are you supposed to cook it separately?
And what about the pasta?? Do you cook it separately?
When do you add the pasta???
I added the pasta with the beans and it turned out great!
I added the pasta at the same time as the beans as well, and it turned out well.
However, I adjusted the ingredients: I used only 1 large carrot, 1 cup of pasta, 1 can of kidney beans, 6 fresh tomatoes deseeded, and a tablespoon of tomato paste. I also added a tsp of rosemary, and a handful of fresh parsley at the end.
I don’t think it needs the cheese, but was a nice extra.
I would suggest only using 1 cup of macaroni. 2 cups sucks up all the liquid and is just too much.
Came out great! I use rice instead of noodles.
I think it’s odd that under GF instructions she only talked about gluten in the broth…no notes about the WW pasta! Made me laugh!
” whole wheat pasta” is not gluten free. please remove this…
Not necessary to have beans and pasta. I’d pick one. Since direction don’t callout when to add the pasta, I added at the end with the tomatoes.
I halved this recipe since there are only two of us. I added the pasta with the beans and tomatoes and it turned out great. I also added some canned mushrooms because I had them; otherwise I followed the recipe as written. I will make this again!