Instant Pot Minestrone Soup

• Vegan

• Produce

  • 1 28-can diced tomatoes
  • 2 Bay leaves
  • 3 Carrots
  • 2 stalks Celery
  • 3 cups Kale, fresh
  • 1 Yellow onion
  • 2 Zucchini

• Canned Goods

  • 3 tbsp Tomato paste
  • 4 cups Vegetable broth

• Pasta & Grains

  • 3/4 cup Elbow pasta

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1/4 tsp Pepper
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on cherryblossomkitchen.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 3 carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 2 zucchini, sliced into thick half-moons
• 3 cups fresh kale, roughly chopped
• 4 cups vegetable broth
• 1 28-can diced tomatoes
• ¾ cup elbow pasta
• 3 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon Italian seasoning
• 1.2 teaspoon salt
• ¼ teaspoon pepper
• 1 14.5 ounce can kidney beans, rinsed and drained.

Directions

• With the electric pressure cookers lid off, heat oil on sauté high until sizzling.
• Place the onion in the cooker and sauté until lightly caramelized, about 5 minutes.
• Add carrots and celery, sauté 1 minute.
• Press the Keep Warm/Cancel button.
• Add remaining ingredients, except for kidney beans. Securely lock the pressure cookers lid and set for 6 minutes on High.
• Perform a quick release to release the cookers pressure.
• Stir in kidney beans and warm through.
• Remove bay leaves before serving.

Nutrition