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:

Quickview
263k Calories
16g Protein
9g Total Fat
32g Carbs
79% Health Score
Limit These
Calories
263k
13%

Fat
9g
15%

  Saturated Fat
3g
19%

Carbohydrates
32g
11%

  Sugar
10g
12%

Cholesterol
7mg
2%

Sodium
842mg
37%

Get Enough Of These
Protein
16g
33%

Vitamin K
202µg
193%

Vitamin A
6176IU
124%

Vitamin C
49mg
60%

Copper
0.86mg
43%

Manganese
0.81mg
41%

Fiber
8g
33%

Potassium
1142mg
33%

Phosphorus
320mg
32%

Vitamin B3
5mg
30%

Calcium
274mg
28%

Vitamin B6
0.49mg
25%

Iron
4mg
24%

Magnesium
82mg
21%

Vitamin B2
0.32mg
19%

Vitamin E
2mg
18%

Folate
67µg
17%

Vitamin B1
0.25mg
17%

Zinc
1mg
12%

Vitamin B5
0.73mg
7%

Selenium
4µg
7%

Vitamin B12
0.36µg
6%

covered percent of daily need
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