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How To make Minestrone(Pressure Cooked)

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3/4 cup dried navy (pea) beans

picked over & rinsed
2 tablespoons olive oil
2 cloves garlic :

finely minced
1 large onion

coarsely chopped
3 large carrots :

cut in 1/2" slices
1 medium leek

thinly sliced
3 stalks celery :

cut in 1" slices
1 cup tightly packed minced fresh basil -- or
Italian (flat-leaved) parsley

divided 1 teaspoon dried thyme :

or
dried oregano 1 14 oz can Italian plum tomatoes with juice
3 cups cold water
3 cups vegetable stock
2 cups green beans, trimmed

cut in thirds
1/2 cup orzo, tubettini, :

or
other small Italian pasta 1 cup boiling water (up to 2 c)

optional
2 large zucchini :

cut in 1/2" slices
3 cups shredded cabbage

cored
1 teaspoon salt :

or to taste
freshly ground black pepper -- to taste ***Garnish*** 1 cup grated Parmesan cheese (up to 1 1/2 c)
or grated Romano cheese
serves 8 to 10
Soak the navy beans overnight or use the pressure cooker quick presoak method ( see basic cooking times). Rinse, drain, and set aside.
Heat the olive oil in the cooker,and saute the garlic and onion until the onion becomes limp, about 3 minutes. Add the carrots, leek, celery, 1/2 cup basil, thyme, reserved navy beans, plum tomatoes with their juice, water and stock. L ock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure, and cook 20 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to all ow any excess steam to escape.
Add the green beans and orzo and cook uncovered over medium heat for 5 minutes, stirring frequently so that the orzo doesn't drop to the bottom of the pot and burn. If the soup becomes too thick, add 1 to 2 cups boiling water. Add zucc hini, cabbage, remaining basil, and salt and pepper to taste. Cook until the z ucchini and green beans are crisp-tender, about 3 to 5 additional minutes. ser ve in individual bowls, garnished with Parmesan or romano.
Author's note: For a friend of mine, a superb minestrone always contains one s ecret ingredient: a tablespoon of sugar to enhance all of the flavors. She may be right.

How To make Minestrone(Pressure Cooked)'s Videos

Instant Pot Minestrone Soup

A perfect soup that is a complete meal in itself - beans, loads of veggies and pasta, topped with cheese and a side of bread. This tastes just like the Olive Garden minestrone soup. Vegetarian-friendly and can easily be made gluten-free and vegan.

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Instant Pot Minestrone Soup Recipe

Instant Pot Minestrone Soup is a healthy comforting meal that is packed with vegetables. You can make this homemade hearty soup in a pressure cooker in just under 30 minutes!

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I Mixed 2 Minestrone Recipes To Make THIS! | Chef Jean-Pierre

Hello There Friends, Today I'm going to show you how my Mom and my Grandmother made a Minestrone soup! Truly a great soup to have on a cold day and perfect leading up to Thanksgiving! I think you will all love this recipe especially coming into the colder months. Let me know what you think in the comments below!

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Minestrone Soup Recipe| Vegetable and Pasta Soup |Minestrone Soup In Instant Pot Pressure Cooker

Minestrone Soup
MAKES 6 SERVINGS
Recipe link:
* Yellow onion 1 medium, chopped
* Celery 1/2 cup, chopped
* Bell pepper(red) 1/2 cup, chopped
* Zucchini/yellow squash 1 cup, diced
* Carrots 1 cup, chopped
* Garlic 2 tablespoons
* Mixed Italian herbs 1.5 teaspoons
* Dried rosemary 1/4 teaspoon
* Olive oil 2 tablespoons
* Roma tomatoes 4 large, chopped
* Spinach / arugula 2 cups, chopped
* Crushed tomatoes 1- 15 oz / 425 grams can
* Cooked Cannelloni or red kidney beans 1 cup
* Water or vegetable stock 5 cups
* Small size pasta 1 cup/ 8oz/225 gms
* Salt 2 teaspoons or to taste
* Sugar(optional) 1/2 teaspoon
* Grated parmesan cheese 1/2 cup

*Vegetables: You can use any vegetables of your choice.

Electric Pressure Cooker Method
1.Start on sauté mode and add oil. Add the mixed Italian herbs.Add the onions, carrots and celery. Cook for 2-3 minutes. Add the red pepper flakes and garlic. Add the bell pepper and zucchini. Turn off sauté mode.Add the tomatoes. Add crushed tomatoes. Add water or vegetable stock. Add rosemary and cooked beans.Add salt, sugar(optional),black pepper and dry pasta.Mix well.Cook on high pressure for 5 minutes. Release excess pressure immediately.Add chopped spinach/ arugula. 2.Minestrone soup is ready to serve! Top with grated parmesan cheese. The soup pairs well with garlic bread or grilled sandwich.

Stovetop Pressure Cooker Method
1.Heat a large pot or pressure cooker on medium heat and add oil. Add the mixed Italian herbs.Add the onions, carrots and celery. Cook for 2-3 minutes. Add the red pepper flakes and garlic. Add the bell pepper and zucchini. Add the tomatoes. Add the crushed tomatoes. Add water or vegetable stock. Add rosemary and cooked beans.Add salt, sugar(optional),black pepper and dry pasta.Mix well.
2.If cooking in pressure cooker ,cook on high heat for 1 whistle. Let pressure release naturally. If making the soup in a sauce pan, bring the soup to a boil on medium-high heat and cook for 10-15 minutes until pasta is cooked.
3.Add chopped spinach/ arugula and mix well. Minestrone soup is ready to serve! Top with grated parmesan cheese. The soup pairs well with garlic bread or grilled sandwich.
#minestronesoup #italianminesronesoup #italianpastasoup
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How to Instant Pot Minestrone Soup Video Recipe | Bhavna's Kitchen

#Cooking Subscribe :
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#bhavnaskitchen&living Tired of always eating the same foods over and over again? Checkout my guide at In this guide, I'll teach you how to cook a variety of vegan and vegetarian recipes using a pressure cooker. This guide was made to make it easy for you to follow along step by step. And if anything goes wrong along the way, don’t forget you can use the search bar for help or send questions to me directly.

Instant Pot Minestrone Soup with Chicken

Easy soup recipes are the ultimate meal for cold days. And nothing is easier than an Instant Pot recipe. In only 10 minutes of pressure-cooking time, plus a few minutes of sautéing the chicken and vegetables beforehand, you’ll have a warm and hearty pot of minestrone ready to be enjoyed.
Minestrone soup is essentially Italian vegetable soup, but by adding chicken it becomes even more filling. You’ll get tender chicken, and healthy veggies like carrots, celery and onion, plus tomatoes and cannellini beans in every spoonful.

FULL RECIPE:

00:02 cooking the chicken
00:13 sautéing the vegetables
00:23 adding cannellini beans and spices
00:38 adding the chicken
00:44 pressure cooking soup
00:52 adding the kale

Complete the meal with a cold Coke Zero

Minestrone Ingredients

2 Tbsp. coconut oil
1½ lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
3 celery ribs, chopped
2 medium carrots, chopped
1 medium white onion, halved and chopped
3 garlic cloves, minced
1 can (15.5 ounces) cannellini beans, drained and rinsed
1 can (14.5 ounces) no salt added diced tomatoes
1 bay leaf
3 cups less-sodium chicken broth
1½ Tbsp.Italian seasoning
1 Tbsp. tomato paste
1 Tbsp. salt
1 tsp. ground black pepper
2 cups packed baby kale
¼ cup grated Parmesan cheese

How to Make Minestrone

In 5-quart Instant Pot, heat 1 tablespoon oil on Sauté-Normal. Add chicken; cook 8 minutes or until lightly browned, stirring occasionally. With slotted spoon, transfer chicken to paper towel-lined plate.

Add remaining 1 tablespoon oil; heat on Sauté-Normal. Add celery, carrots and onion; cook 5 minutes or until slightly tender, stirring occasionally. Add garlic, cook 1 minute or until fragrant, stirring frequently. Stir in beans, tomatoes with their juice, bay leaf, broth, seasoning, tomato paste, salt, pepper and chicken. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 10 minutes. Quick release pressure; let stand 5 minutes. Remove bay leaf; stir in kale. Makes about 10 cups.

Serve soup sprinkled with cheese.

More Minestrone soup recipes:

Winter Minestrone:

Chicken and Gnocchi Minestrone:

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