MINESTRONE PASTA POT
A vegetarian favourite for under 5's, minestrone pasta pot
Provided by Liz Franklin
Categories Lunch, Main course, Snack, Supper, Vegetable
Time 35m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saucepan over a medium heat and gently fry the onion for a few minutes until it starts to soften. Stir in the tomato purée, then tip in the frozen vegetables and pour in the stock.
- Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.
- Stir in the beans and heat through, then taste for seasoning. Serve hot, with a bowl of grated cheddar for sprinkling over the top.
Nutrition Facts : Calories 294 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.58 milligram of sodium
HEARTY MINESTRONE SOUP (INSTANT POT®)
So I feel like I am using my Instant Pot® at least 4 times a week. I have been having a great time experimenting and am amazed at the way the flavors are locked in and how quickly the meals are finished... not to say the super easy clean up. The main insert can go in the dishwasher and I hand-clean the top with very sudsy water.
Provided by FestivelySouthern
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h25m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add celery, green beans, carrot, garlic, oregano, dried basil, and pepper. Stir to combine.
- Pour broth, diced tomatoes, and crushed tomatoes into the pot with the beef. Stir well. Select Soup setting; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode and cook until pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle soup into bowls and top with Parmesan cheese and fresh basil.
Nutrition Facts : Calories 369.3 calories, Carbohydrate 32.1 g, Cholesterol 56.7 mg, Fat 16.8 g, Fiber 8.1 g, Protein 23.4 g, SaturatedFat 5.6 g, Sodium 1214.6 mg, Sugar 4.9 g
INSTANT POT® MINESTRONE
Hearty, delicious, and simple, this minestrone made in your Instant Pot®i is an easy vegetarian weeknight meal.
Provided by FrackFamily5 CA->CT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add onion and garlic to the hot oil and cook until translucent, about 3 minutes. Add Italian dressing mix, oregano, basil, and celery seed. Saute until fragrant, about 2 minutes.
- Add tomatoes, carrots, and zucchini to the pot and stir to coat. Add broth, macaroni, beans, and corn. Stir to be sure macaroni is covered by the broth. Press cancel and select Soup setting; set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in chopped spinach. Add Parmesan cheese to individual bowls to taste.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 60.4 g, Cholesterol 0.7 mg, Fat 6.8 g, Fiber 9.6 g, Protein 13.2 g, SaturatedFat 1.1 g, Sodium 1345.4 mg, Sugar 13 g
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