Empty My Fridge
Minestrone Soup
Ingredients
- Extra virgin olive oil2 tbsp
- Onion1
- Carrot2
- Celery2
- Garlic1 tbsp
- Chopped seasonal vegetables2 cups
- Oregano · dried½ tsp
- Thyme · dried½ tsp
- Chili flake · flakes½ tsp
- Tomato · diced1 can
- Can1
- Ditalini¾ cups
- Tomato paste2 tbsp
- Vegetable broth4 cups
- Salt1 tsp
- Black pepper · ground½ tsp
- Spinach2 cups
- Parmesan cheese · grated
Instructions
- Set the Instant Pot to sauté mode, add the olive oil, then sauté the onion, carrots, celery and garlic for 2 minutes.
- Add the chopped seasonal vegetables, oregano, thyme and red pepper flakes.
- Add the diced tomatoes with juices, beans, ditalini, tomato paste, vegetable broth, salt and black pepper, then stir briefly.
- Close the pot and pressure cook for 4 minutes, then quick release.
- Open the pot, stir in the baby spinach, and taste and season with more salt and pepper.
- Ladle into bowls and top with grated Parmesan.
Summarized from Ministry of Curry's video. Watch it for the details.
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GarlicOnionCheeseTomatoCarrotParmesan cheeseCelerySpinach
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