Minestrone Soup

Another one of our Instant Pot recipes - this is a super easy recipe if you remember to soak the beans ahead of time!

Medium Effort - 30 mins | 4 servings

Ingredients

1 cup - dry minestrone mix (Goya is one brand, or store brand)
1 Tbsp - concentrated veggie broth (bouillon cubes)*
1.5 cup - water*
1 or 2 - chopped carrots
1/4 cup - frozen peas
Optional veggies: tomatoes, kale, arugula, dill
Spices: garam masala, garlic, paprika, cumin, coriander, oregano
Serving option: bread (sourdough works well!)

Equipment Needed:

Instant Pot

*or you can use 1.5 cup of vegetable broth - we prefer the concentrated bouillon because it doesn't use those non-recyclable cartons that broth often comes in

Directions

Pre-work

Soak minestrone mix for 12 hrs in 2 cups of water
- ALT: If you forget to soak, you have some options
  - Bring water to boil and soak minestrone in water for 6 hours, then continue as normal
  - Don't soak beans at all, but increase Instant Pot cook time to 2 hours

Cooking

Drain and rinse soaked beans - this helps make them less starchy, resulting in fewer farts : )
Combine soaked minestrone mix, vegetable broth, spices and salt in the Instant Pot
- Pro Tip: Be very liberal with your spices...the flavor of beans is hard to overcome.
Set Instant Pot to cook on "pressure cook - low" for 20 mins
Once Instant Pot is done cooking the beans, add frozen vegetables and carrot in soup and cook on "saute" for 5 mins
Try soup to see if beans have softened. If needed, continue cooking another 5-10 min until comfortably soft.
- The larger beans, chickpeas, and kidney beans are the most likely to be too hard
Serve with olive oil on top, salt to taste, and optional veggies on top and bread on the side

TAGS: vegan, vegetarian, instant pot, soup, beans, italian

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