Classic Minestrone Soup | Italian Minestrone Soup instant pot

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 tablespoon extra virgin olive oil
  • 1 large onion chopped
  • 5 celery stalks rounds
  • 5 large carrots
  • 2 cups plum tomatoes chopped or 14 ounces can tomatoes (400 grams)
  • 2 cups frozen peas thawed
  • 1/2 pound string beans cut in 1/2 inch pieces (225 grams)
  • 2 large zucchini or 3 medium
  • 1 large potato or 2 medium
  • 3 2 inch square Rinds Parmigiano Reggiano cheese
  • 2 can organic beans 15 ounces each (425 grams) drain but don’t rinse. I used northern bean and pinto
  • Fresh parsley
  • Salt to taste
  • Fresh cracked pepper to taste
  • Pecorino Romano grated
  • Ditalini pasta (optional)
  • 2 quarts boiling water

Instructions

  1. Step#1 -In a 6 quarts pot add your oil, onion, and celery.
  2. Step#2- Put the flame on medium and start sweating the vegetables. I also add the salt so it helps release the water.
  3. Step#3- Once onions are golden add your tomatoes, chopped parsley, and Parmigiano Reggiano rinds. Let it cook for at least five minutes.
  4. Step#4- Place a smaller pot with 2 quarts of water and bring to a boil.
  5. Step#5- Start adding the boiling water to your cooking vegetables and gradually add all the remainder of the vegetables and beans.
  6. Step#6- Add enough water to cover all the vegetables. Bring to a boil. Lower your flame, place a lid on it and continue cooking for an hour. Taste and adjust the salt.
  7. Step#7-You can serve the minestrone with a drizzle of olio Santo (red crushed pepper infused olive oil ) and Pecorino Romano cheese or cook small pasta in it.
  8. Step#8- In a smaller pot for every cup of the minestrone add 1/3 cup of small pasta. I used ditalini. Cook for 8 minutes and serve with olio Santo and Pecorino Romano cheese.

Notes

Video

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