Instant Pot Minestrone Soup (Gluten Free, Real Food

• Vegetarian

• Produce

  • 1 tsp Basil, dried
  • 1 Bay leaf
  • 1 Carrot, large
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1 Onion, large
  • 1 tsp Oregano, dried
  • 1 28 oz can San marzano tomatoes
  • 1/2 cup Spinach or kale, fresh
  • 1 15 oz can White or cannellini beans, freshly cooked

• Canned Goods

  • 4 cups Bone broth or vegetable broth

• Condiments

  • 1 tbsp Pesto, fresh

• Pasta & Grains

  • 1 cup Elbow pasta, gluten-free

• Baking & Spices

  • 1 Sea salt and pepper

• Oils & Vinegars

  • 2 tbsp Lard or olive oil

• Dairy

  • 1/3 cup Parmesan cheese

Found on dontmesswithmama.com

Description

Ingredients

• 2 tbsp lard or olive oil
• 2 stalks celery, diced
• 1 large onion, diced
• 1 large carrot, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Sea salt and pepper, to taste
• 28 oz can San Marzano tomatoes
• 15 oz can (or about 2 cups freshly cooked, drained) white or cannellini beans
• 4 cups bone broth or vegetable broth
• 1 bay leaf
• 1/2 cup fresh spinach or kale (without the rib) torn into shreds
• 1 cup gluten-free elbow pasta
• 1/3 cup finely grated parmesan cheese (omit for vegan option)
• 1-2 tbsp fresh pesto (optional)

Directions

• Set Instant Pot to saute mode. Add olive oil, onion, carrot, celery and garlic. Mix until softened.
• Add basil, oregano, salt and pepper.
• If canned tomatoes are still whole, pulse tomatoes and liquid in can in a food processor or blender for a few seconds to dice tomatoes.
• Add tomatoes, bone broth, spinach or kale, bay leaf, and pasta. Close lid and set to manual high pressure (HP) for 6 minutes. It will take about 8 minutes for the Instant Pot to reach high pressure, then it will cook for 6 minutes.
• When timer goes off, let sit for 1-2 minutes. Then set to quick pressure release to vent steam.
• Remove lid and add white kidney beans.
• Serve in bowls and garnish with parmesan cheese and a dollop of pesto.