Instant Pot Minestrone Soup
INSTANT POT VEGAN MINESTRONE SOUP
INGREDIENTS
2 tbsp olive oil.
1 small yellow onion, diced.
3 - 4 cloves of garlic, minced (about one heaping teaspoon of pre-minced).
3 ribs of celery, chopped.
3 carrots, in half moons
1 small zucchini, diced.
2 tbsp Italian seasoning.
1 796 ml (28 oz) can of Italian seasoned diced tomatoes.
1 540 ml (19 oz) can kidney beans, drained and rinsed.
4 cups veggie broth.
2 cups water.
2 bay dried leaves.
3 medium potatoes, diced.
1 cup dried pasta like bowtie.
Optional: chili flakes, spinach
DIRECTIONS
Sauté onion & celery in oil until slightly softened, 3 – 5 mins.
Add garlic, carrots, zucchini, and Italian seasoning & sauté for another 5 mins.
Turn off sauté feature.
Add in diced tomatoes, kidney beans, veggie broth, water, and bay leaves. Stir to combine.
Layer on top: potatoes, and pasta.
Press the pasta down just until submerged but do not stir.
Put lid on, set to sealing and cook on high for 5 minutes.
Manual pressure release, being careful of any spatter.
Stir in spinach if desired and serve with crusty bread.
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SImpleSolutionsDiva.com: Crockpot Minestrone Soup
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