Anti Inflammatory Instant Pot Minestrone Soup
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 medium zucchini, diced
- 2 cups fresh baby spinach
- 1 cup ditalini pasta, dry
- 1 parmesan rind (optional)
Can be omittedparmesan rind
For serving
- freshly grated parmesan cheese, for serving (optional)
Can be omittedgrated parmesan cheese
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
- 2
Add the garlic and tomato paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute. Watch closely so the garlic does not brown.
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