Instant Pot Minestrone Soup
Instant Pot Minestrone Soup is a soup that serves 6. Watching your figure? This gluten free recipe has 264 calories, 17g of protein, and 10g of fat per serving. For $1.89 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe from Damn Delicious requires parmesan, kosher salt, oregano, and kale. 254 people were impressed by this recipe. It is an affordable recipe for fans of Mediterranean food. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is amazing. If you like this recipe, take a look at these similar recipes: Instant Pot Minestrone Soup, Instant Pot Minestrone Soup, and Instant Pot Vegetarian Minestrone Soup.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 bay leaf
1 (16-ounce) can kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
2 carrots, peeled and diced
2 stalks celery, diced
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
2 tablespoons chopped fresh parsley leaves
3 cloves garlic, minced
1 bunch kale, stems removed and leaves chopped
Kosher salt and freshly ground black pepper, to taste
6 cups low sodium chicken broth
2 tablespoons olive oil
1 onion, diced
1 teaspoon dried oregano
1/3 cup freshly grated Parmesan
1 (3-inch) Parmesan rind
2 teaspoons red wine vinegar
1 zucchini, chopped
Equipment:
instant pot
Cooking instruction summary:
Set Instant Pot to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in basil, oregano and fennel seed until fragrant, about 1 minute. Stir in chicken stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturers directions. Stir in kale until wilted, about 2 minutes. Stir in red wine vinegar; season with salt and pepper, to taste. Serve immediately, garnished with Parmesan and parsley, if desired.
Step by step:
1. Set Instant Pot to the high saute setting.
2. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in basil, oregano and fennel seed until fragrant, about 1 minute.
3. Stir in chicken stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturers directions.
4. Stir in kale until wilted, about 2 minutes. Stir in red wine vinegar; season with salt and pepper, to taste.
5. Serve immediately, garnished with Parmesan and parsley, if desired.
Nutrition Information:
covered percent of daily need
