Minestrone Pasta Pot Recipes

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MINESTRONE PASTA POT



Minestrone pasta pot image

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

2 tbsp olive oil
1 small onion , finely chopped
2 tbsp tomato purée
300g frozen mixed vegetables (including peas, sweetcorn, carrots and broccoli, but not the chunky stewpacks)
700ml hot vegetable stock
175g small pasta shapes, such as conchigliette
220g can baked beans
grated cheddar , to serve

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®)



Hearty Minestrone Soup (Instant Pot®) image

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

2 tablespoons extra-virgin olive oil
1 pound beef stew meat
1 large onion, diced
2 stalks celery, diced
⅓ pound green beans, trimmed and cut into 1/2-inch pieces
1 large carrot, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch ground black pepper to taste
6 cups chicken bone broth (such as Kettle and Fire)
1 (28 ounce) can no-salt-added diced tomatoes
1 (14 ounce) can crushed tomatoes
1 (15 ounce) can red kidney beans, drained and rinsed
1 cup gluten-free ditalini pasta
1 pinch kosher salt to taste
⅓ cup finely grated Parmesan cheese
2 tablespoons chopped fresh basil

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



Instant Pot® Minestrone image

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

2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 packet Italian dressing and seasoning mix
1 teaspoon dried oregano
1 teaspoon dried basil
⅛ teaspoon celery seed
3 tomatoes, diced
3 carrots, chopped
1 zucchini, chopped
1 (32 fluid ounce) container vegetable broth
1 cup uncooked elbow macaroni
1 (15.5 ounce) can white beans, drained
1 (15.25 ounce) can corn, undrained
1 (5 ounce) package spinach, chopped
1 tablespoon grated Parmesan cheese, or to taste

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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