Minestrone Soup for Instant Pot
- Prep Time: 10
- Cook Time: 8
- Total Time: 18 minutes
- Yield: Serves 4 1x
- Cuisine: Mediterranean Diet
In Instant Pot
2 tablespoons extra virgin olive oil
1 can of your favorite beans, rinsed and drained
1 cup chopped celery about 2 ribs
1 cup chopped carrots about 2 medium carrots
32 oz. low-sodium vegetable broth
2–3 cloves garlic chopped, OR, 1/2 teaspoon garlic powder
1 teaspoon salt adjust to taste
1 teaspoon ground black pepper
1 teaspoon smoked paprika
2 teaspoons Italian Seasoning blend
1–2 tablespoons Chili Paste or Sriracha (to taste)
3 tablespoons tomato paste or, 1/2 can diced tomatoes
1/4 cup quinoa (healthy!) or 1/2 cup elbow macaroni
After Cooking Add
2 cups baby spinach chopped
2 tbsp grated parmesan cheese for garnish
Prep: Chop vegetables of your choice (I used carrots, celery, spinach). If using fresh garlic, finely chop garlic cloves. Rinse and drain canned beans.
In the inner pot, add olive oil, garlic, chopped vegetables, beans, vegetable stock, spices, chili-garlic sauce, tomato paste (or diced tomatoes), quinoa (or elbow macaroni), and stir well.
Close lid. Set vent to Sealing mode. Cook on Manual (high) for 3-4 minutes, depending on how you like your vegetables (I cook for 3 minutes).
Wait for 5 minutes and release the pressure manually, and open the lid (which means QR after 5mins). . Stir in chopped spinach and sausage (if using). The heat from the soup will be enough to wilt the spinach and bring everything together. Garnish with freshly grated Parmesan cheese and enjoy!
Quinoa is coated with called saponin, a natural compound which can be bitter. This coating can be rinsed off.
- Calories: 170
- Fat: 9g
- Carbohydrates: 14g
- Protein: 7g
Keywords: Mediterranean Diet, Lose Weight, Lose Belly Fat