Instant Pot Minestrone Soup

INGREDIENTS:

Optional Toppings: Parmesan cheese, hemp hearts, pinenuts or dal-up of the pesto

INSTRUCTIONS:

Select Sauté function and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Sauté for about 5 minutes until tender stirring frequently so as to not burn. Add the garlic and cook for 1 minute more. Add the remaining ingredients (except grain and topping). Lock the lid in place and select the soup or manual setting (30 minutes).
While soup is cooking use this time to clean up and get other stuff done.
When the cook time ends use the quick pressure release function to let the steam out. Open up the pressure cook, remove bay leaves and add the grain. Put the lid back on and let the soup sit to cook the grain. If using Farro I recommend about 20 minutes and for quinoa you’ll need less time so I would open it up after 10 minutes to check so that it doesn’t get soggy.
Add additional salt & pepper to taste and serve with optional cheese and/or pesto topping and enjoy!

NOTES:

Recommend using organic ingredients for vegetables (especially tomatoes, pepper, marinara sauce and celery) and broth, if possible.
This hearty soup is so delicious leftover when the flavors have more time to absorb and is an excellent dish for meal prep. You may need to add additional broth if needed. I love having at least one serving to freeze for a quick lunch.
You can use a can of chopped tomatoes if you don’t have fresh just remove the juice or adjust the broth accordingly.
If you don’t have a pressure cooker you can easily make this on the stove using any vegetable soup recipe for specific instructions.

Author: Stephanie Potter

2 tbsps Extra Virgin Olive Oil
3 Bay Leaves
1 can Cannelli Beans (14oz)
4 Carrot (chopped)
4 stalks Celery (chopped)
4 Garlic (cloves)
2 cups Green Beans (cut into 1in pieces)
1 Yellow Onion (chopped)
1 Red Bell Pepper (chopped)
3 Tomato (chopped)
3 cups Marinara Sauce (1 24oz jar)
1/4 cup Pesto (made preferably with kale or spinach)
3 cups Organic Vegetable Broth (organic, or chicken bone broth)
1 cup Farro (if GF use quinoa)
2 tsps Paprika (smoked)
1 tbsp Italian Seasoning
2 tsps Sea Salt
Optional Toppings: Parmesan cheese, hemp hearts, pinenuts or dal-up of the pesto

Select Sauté function and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Sauté for about 5 minutes until tender stirring frequently so as to not burn. Add the garlic and cook for 1 minute more. Add the remaining ingredients (except grain and topping). Lock the lid in place and select the soup or manual setting (30 minutes).
While soup is cooking use this time to clean up and get other stuff done.
When the cook time ends use the quick pressure release function to let the steam out. Open up the pressure cook, remove bay leaves and add the grain. Put the lid back on and let the soup sit to cook the grain. If using Farro I recommend about 20 minutes and for quinoa you’ll need less time so I would open it up after 10 minutes to check so that it doesn’t get soggy.
Add additional salt & pepper to taste and serve with optional cheese and/or pesto topping and enjoy!

Recommend using organic ingredients for vegetables (especially tomatoes, pepper, marinara sauce and celery) and broth, if possible.
This hearty soup is so delicious leftover when the flavors have more time to absorb and is an excellent dish for meal prep. You may need to add additional broth if needed. I love having at least one serving to freeze for a quick lunch.
You can use a can of chopped tomatoes if you don’t have fresh just remove the juice or adjust the broth accordingly.
If you don’t have a pressure cooker you can easily make this on the stove using any vegetable soup recipe for specific instructions.