Instant Pot Minestrone Soup
Comforting Minestrone Soup made in the Instant Pot! This easy soup is filling, hearty and makes the perfect meal for busy days. Gets done in 30 minutes! Vegan and gluten-free!
15 ml, I used avocado oil
120 grams, chopped
160 grams, diced
drained & rinsed, or use cannellini beans or kidney beans, 1 3/4 cup cooked beans
32 oz, I like Pacific Brand (can add more depending on the consistency of minestrone you prefer)
or to taste
red chili flakes
tightly packed, 2-3 oz
optional, to sprinkle
Press the saute button on the Instant Pot. Once it displays hot, add onion, garlic and celery and bay leaf to the pot. Cook for 2 minutes until onions are soft, stirring often.
Then add the diced carrot and rinsed and drained northern beans.
Add the crushed tomatoes, vegetable broth and pasta.
And then the Italian seasoning, dried rosemary, black pepper, salt and red chili flakes.
Stir to mix everything and then close the pot with its lid. Press the pressure cook/manual button and cook on high pressure for 4 minutes with the pressure valve in the sealing position.
Do a quick pressure release by manually moving the pressure valve from sealing to venting position. Open the pot and give it a stir. Press the saute button.
Add in the baby spinach leaves. Stir for 2 minutes until the leaves wilt.
Squeeze in fresh lemon juice. You may adjust the consistency of soup at this point. Add more broth for a thinner soup.
Serve warm minestrone soup with a side of rustic bread!
Add 2 teaspoons of grated parmesan cheese (make sure it's vegetarian) to the soup to make it extra-flavorful. To keep it vegan, serve with nutritional yeast on top.
Get recipe at: https://www.cookwithmanali.com/instant-pot-minestrone-soup/