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How To make Minestrone(Pressure Cooked)
3/4 cup dried navy (pea) beans
picked over & rinsed
2 tablespoons olive oil
2 cloves garlic :
finely minced
1 large onion coarsely chopped
3 large carrots :
cut in 1/2" slices
1 medium leek thinly sliced
3 stalks celery :
cut in 1" slices
1 cup tightly packed minced fresh basil -- or
Italian (flat-leaved) parsley divided 1 teaspoon dried thyme :
or
dried oregano 1 14 oz can Italian plum tomatoes with juice
3 cups cold water
3 cups vegetable stock
2 cups green beans, trimmed cut in thirds
1/2 cup orzo, tubettini, :
or
other small Italian pasta 1 cup boiling water (up to 2 c) optional
2 large zucchini :
cut in 1/2" slices
3 cups shredded cabbage cored
1 teaspoon salt :
or to taste
freshly ground black pepper -- to taste ***Garnish*** 1 cup grated Parmesan cheese (up to 1 1/2 c)
or grated Romano cheese
serves 8 to 10
Soak the navy beans overnight or use the pressure cooker quick presoak method ( see basic cooking times). Rinse, drain, and set aside.
Heat the olive oil in the cooker,and saute the garlic and onion until the onion becomes limp, about 3 minutes. Add the carrots, leek, celery, 1/2 cup basil, thyme, reserved navy beans, plum tomatoes with their juice, water and stock. L ock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure, and cook 20 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to all ow any excess steam to escape.
Add the green beans and orzo and cook uncovered over medium heat for 5 minutes, stirring frequently so that the orzo doesn't drop to the bottom of the pot and burn. If the soup becomes too thick, add 1 to 2 cups boiling water. Add zucc hini, cabbage, remaining basil, and salt and pepper to taste. Cook until the z ucchini and green beans are crisp-tender, about 3 to 5 additional minutes. ser ve in individual bowls, garnished with Parmesan or romano.
Author's note: For a friend of mine, a superb minestrone always contains one s ecret ingredient: a tablespoon of sugar to enhance all of the flavors. She may be right.
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How to make THE OLIVE GARDEN'S | Minestrone Soup
This Do-It-Yourself, Classic Minestrone Soup from The Olive Garden is loaded with vegetables, beans and pasta in a rich, vegetable broth. Definitely hearty enough for dinner and VEGAN too! Pair it up with a bottomless bowl of The Olive Garden's House Salad or their Fettuccine Alfredo (links below) and bread sticks. You have The Olive Garden on your table tonight. Thanks for watching, y'all and you know I love you!
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Vegan Minestrone Soup in the Instant Pot~Easy Cooking
In this easy cooking video, I make some vegan minestrone soup in my Instant Pot Ultra 60 pressure cooker. The ingredients I used are a 12 oz Vegan Minestrone Soup Mix, 10 cups of water, a 14.5 oz can of diced tomatoes, 1 red bell pepper, 2 lbs of baby carrots, 2 yellow squash, 2 zucchini, about 5 oz of spinach, 1/2 tablespoon of onion powder, and salt and pepper to taste. I cooked the soup for 25 minutes on the pressure cook setting, and then added the squash and spinach, and let it cook on the Saute setting until they were tender.
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Sierra Soup Mix here.
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Pressure Cooker Minestrone Soup
Delicious soup made fast.
Instant Pot Minestrone Soup #recipe #soup #foodie
✨✨✨ Our FAVORITE Minestrone Soup Recipe ????
This one is a go to on busy days or rainy days ⬇️
Comment “LOVE THIS” so I know you like this and I’ll make more videos like this one ????
Recipe ~
Ingredients -
• 2 tablespoons olive oil
• 3/4 cup onion diced
• 1/2 cup celery sliced
• 1/2 cup carrots peeled, quartered and sliced
• 1 zucchini quartered and sliced
• 2 teaspoons minced garlic
• salt and pepper to taste
• 114 ounce can diced tomatoes
• 4 cups vegetable broth
• 1/4 cup tomato paste
• 2 teaspoons Italian seasoning
• 115 ounce can small white beans drained and rinsed
• 115 ounce can kidney beans drained and rinsed
• 1/2 cup frozen cut green beans
• 1/2 cup small shell pasta
• 2 cups baby spinach leaves
• 2 tablespoons chopped parsley
Instructions ~
• Heat the olive oil in instant pot by pushing “sauté” feature. Add the onion, celery, carrots and zucchini to the pot.
•Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
•Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Lock and seal lid and push pressure cook on high for 6 minutes.
When it is done pressure cooking. Release pressure and open lid.
•Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes using the “saute” feature again or until pasta and vegetables are
tender.
•Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
Sprinkle the parsley over the soup and serve.
#minestronesoup #recipe #momlife #momrecipe #instantpot #soup #soupseason #fastmeal #recipes #wintering #wintersoup #cozymeals
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How to Instant Pot Minestrone Soup Video Recipe | Bhavna's Kitchen
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#bhavnaskitchen&living Tired of always eating the same foods over and over again? Checkout my guide at In this guide, I'll teach you how to cook a variety of vegan and vegetarian recipes using a pressure cooker. This guide was made to make it easy for you to follow along step by step. And if anything goes wrong along the way, don’t forget you can use the search bar for help or send questions to me directly.
Pressure Canning Minestrone Soup
Soup is the perfect meal for these cold winter days and minestrone is especially nourishing and satisfying with its variety of vegetables. We show how to pressure can this delicious soup.
Products:
Presto 23-Quart Pressure Canner
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