Description

Warm up with a nourishing bowl of pressure cooked minestrone, brimming with fresh vegetables, hearty beans, and pasta in a rich broth. This delightful soup is not only quick to prepare but also customizable to your preferences, making it perfect for weeknight dinners or cozy family gatherings. Packed with nutrients and bursting with flavor, this minestrone will surely become a beloved staple in your kitchen.

Ingredients

Scale

2 tbsp olive oil
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, chopped
3 cloves garlic, minced
1 medium zucchini, diced
1 can (14.5 oz) fire-roasted diced tomatoes (with juice)
4 cups low-sodium vegetable broth
1 cup small pasta (e.g., ditalini)
1 cup fresh spinach or kale
Salt and pepper to taste
1 tsp dried oregano
1 tsp dried basil

Instructions

Set your pressure cooker to sauté mode and heat olive oil.
Add onion, carrots, and celery; sauté for about 5 minutes until softened.
Stir in minced garlic and cook for an additional minute.
Add zucchini and canned tomatoes (juice included); mix well.
Pour in vegetable broth and season with salt, pepper, oregano, and basil.
Stir in pasta; secure the lid on the pressure cooker.
Cook on high pressure for 5 minutes; then perform a quick release.
Just before serving, stir in fresh spinach or kale until wilted.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Pressure Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (approx. 360g)
Calories: 220
Sugar: 4g
Sodium: 450mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

Keywords: Customize your minestrone by adding different vegetables such as green beans or peas. For added protein, incorporate canned or cooked beans like cannellini or kidney beans. Adjust seasoning based on personal taste.