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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.
How To make Minestrone(Pressure Cooked)'s Videos
Instant Pot Minestrone Soup
A perfect soup that is a complete meal in itself - beans, loads of veggies and pasta, topped with cheese and a side of bread. This tastes just like the Olive Garden minestrone soup. Vegetarian-friendly and can easily be made gluten-free and vegan.
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Power Pressure Cooker XL Review & Minestrone Soup Demo
Today I share my thoughts on using an electric pressure cooker over the past 3 months, and take you through the creation of a typical vegan minestrone style soup in the Power Pressure Cooker XL. I also share pix of over a dozen other meals created with this handy, time saving kitchen tool.
Save 10% off an electric pressure cooker by using this custon link --
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Easy Minestrone Soup:
1 cup wild rice
1 cup mixed dried mushrooms
2 cups celery, chopped
2 cups carrots, sliced
2 cups potatoes, chopped
2 cups zuchini, chopped
1 cup wax beans, or green beans
2 cups swiss chard, chopped
1/2 can tomato paste (or more, to taste)
Herbs de Provance (1 tbsp)
Bay leaf
7 - 8 cups filtered water
1 can cooked canelli beans
Pepper to taste
Tamari sauce to taste
1. Pre-cook wild rice and mushrooms with bay leaf on shortest rice setting.
2. Add everything but the beans and tamari sauce and cook on shortest soup setting.
3. Add beans, stir, and serve!
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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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Minestrone Soup in Instant Pot
Minestrone soup reminiscent of the famous Olive Garden version. A full meal in itself packed with beans, veggies, and flavor!
Get the full recipe and instructions here: groundleaf.co/minestrone
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Ground Leaf is an online recipe website and education resource for healthy, plant-based eating. Ground Leaf believes in cooking smarter not harder and as such recommends many small kitchen appliances and accessories to expedite time spent in the kitchen.
Pressure Cooker XL - Minestrone
So I got another recipe from Pinterest but had to modify for my pressure cooker brand. Next time I won't use a whole bag of pasta maybe just half. Great hearty soup.
Minestrone Soup Recipe| Vegetable and Pasta Soup |Minestrone Soup In Instant Pot Pressure Cooker
Minestrone Soup
MAKES 6 SERVINGS
Recipe link:
* Yellow onion 1 medium, chopped
* Celery 1/2 cup, chopped
* Bell pepper(red) 1/2 cup, chopped
* Zucchini/yellow squash 1 cup, diced
* Carrots 1 cup, chopped
* Garlic 2 tablespoons
* Mixed Italian herbs 1.5 teaspoons
* Dried rosemary 1/4 teaspoon
* Olive oil 2 tablespoons
* Roma tomatoes 4 large, chopped
* Spinach / arugula 2 cups, chopped
* Crushed tomatoes 1- 15 oz / 425 grams can
* Cooked Cannelloni or red kidney beans 1 cup
* Water or vegetable stock 5 cups
* Small size pasta 1 cup/ 8oz/225 gms
* Salt 2 teaspoons or to taste
* Sugar(optional) 1/2 teaspoon
* Grated parmesan cheese 1/2 cup
*Vegetables: You can use any vegetables of your choice.
Electric Pressure Cooker Method
1.Start on sauté mode and add oil. Add the mixed Italian herbs.Add the onions, carrots and celery. Cook for 2-3 minutes. Add the red pepper flakes and garlic. Add the bell pepper and zucchini. Turn off sauté mode.Add the tomatoes. Add crushed tomatoes. Add water or vegetable stock. Add rosemary and cooked beans.Add salt, sugar(optional),black pepper and dry pasta.Mix well.Cook on high pressure for 5 minutes. Release excess pressure immediately.Add chopped spinach/ arugula. 2.Minestrone soup is ready to serve! Top with grated parmesan cheese. The soup pairs well with garlic bread or grilled sandwich.
Stovetop Pressure Cooker Method
1.Heat a large pot or pressure cooker on medium heat and add oil. Add the mixed Italian herbs.Add the onions, carrots and celery. Cook for 2-3 minutes. Add the red pepper flakes and garlic. Add the bell pepper and zucchini. Add the tomatoes. Add the crushed tomatoes. Add water or vegetable stock. Add rosemary and cooked beans.Add salt, sugar(optional),black pepper and dry pasta.Mix well.
2.If cooking in pressure cooker ,cook on high heat for 1 whistle. Let pressure release naturally. If making the soup in a sauce pan, bring the soup to a boil on medium-high heat and cook for 10-15 minutes until pasta is cooked.
3.Add chopped spinach/ arugula and mix well. Minestrone soup is ready to serve! Top with grated parmesan cheese. The soup pairs well with garlic bread or grilled sandwich.
#minestronesoup #italianminesronesoup #italianpastasoup
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