Recipe

Minestrone Soup

This easy & healthy Minestrone Soup is naturally vegan.

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Ingredient batch: 1.5× original. Base yield: 8 bowls.

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Minestrone Soup
Yield
12 bowls
Prep
10 minutes
Cook
9 minutes

Ingredients

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 bowls.

  • 1 Tbsp olive oil $0.07
  • 1 cup onion $0.21
  • 1/2 cup celery $0.20
  • 1/2 cup carrots $0.10
  • 1 tsp garlic $0.02
  • 2 tsp Italian seasoning $0.10
  • 1/3 cup tomato paste $0.18
  • 1/2 tsp black pepper $0.02
  • 1/2 cup beer $0.12
  • 1 28 oz can crushed tomatoes $0.84
  • 2 Tbsp vegetable bouillon $0.38
  • 6 cups water $0.00
  • 1 15 oz can cannellini beans $0.47
  • 1 cup dry pasta $0.18
  • 1 cup potatoes $0.21
  • 1 cup frozen spinach $0.98

Instructions

  1. Chop the onion, celery, and carrots. Mince garlic. Dice potatoes and drain the beans if using.
  2. Sauté onion, celery and carrots in oil, 5 minutes in the Instant Pot, then add garlic, tomato paste, Italian seasoning, and black pepper, and sauté another 2-3 minutes.
  3. Deglaze the pot with beer or wine, then add the rest of the ingredients. If adding leftover scraps such as cooked rice, cooked pasta, etc add them now. Give the soup a stir, then put the lid on the Instant Pot and set the valve to sealing.
  4. Pressure cook for 9 minutes at high pressure. Do a quick release when done.

Notes

You can use any small white canned beans for this recipe, navy beans, great northern beans, etc. You can replace the beer with wine or vinegar to deglaze the pot.

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https://adfreecook.com/minestrone/