Minestrone Soup


(Prep + Cooking Time: 35 minutes | Servings: 8)
Ingredients:

29 oz. canned chicken stock

15 oz. canned kidney beans

3 lb. tomatoes; peeled and chopped.

1 tbsp. extra-virgin olive oil

1 celery stalk; chopped

2 carrots; chopped

1 onion; chopped

1 tsp. Italian seasoning

2 cups baby spinach

1 cup corn kernels

1 cup asiago cheese, grated

2 tbsp. basil; chopped

1 zucchini; chopped

4 garlic cloves; minced.

1 cup uncooked pasta

Salt and black pepper to the taste
Directions:

Set your instant pot on Sauté mode; add oil and heat it up.

Add onion, stir and cook for 5 minutes

Add carrots, garlic, celery, corn and zucchini, stir and cook 5 minutes.

Add tomatoes, stock, Italian seasoning, pasta, salt and pepper; then stir well. seal the instant pot lid and cook at High for 4 minutes.

Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; add beans, basil and spinach

Add more salt and pepper if needed, divide into bowls, add cheese on top and serve

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