#shorts Minestrone Soup

Name: #shorts Minestrone Soup
Total time: 45 min
Ingredients: 2 tbsp Extra virgin olive oil; 1 Onion; 2 Carrot; 2 Celery; 1 tbsp Garlic; 2 cups Chopped seasonal vegetables; ½ tsp Oregano, dried; ½ tsp Thyme, dried; ½ tsp Chili flake, flakes; 1 can Tomato, diced; 1 Can; ¾ cups Ditalini; 2 tbsp Tomato paste; 4 cups Vegetable broth; 1 tsp Salt; ½ tsp Black pepper, ground; 2 cups Spinach; Parmesan cheese, grated

By Ministry of Curry · 45 min

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 and add the olive oil. Add the onion, carrots, celery and garlic, and sauté for 2 minutes.
Add the chopped vegetables, dried oregano, dried thyme and red pepper flakes.
Pour in the diced tomatoes with juices, beans, pasta, tomato paste, broth, salt and black pepper, and stir briefly.
Close the lid and pressure cook for 4 minutes, then quick release.
Open the pot, stir in the baby spinach, and taste. Season with more salt and pepper if needed. Ladle into bowls and top with grated Parmesan.

Summarized from Ministry of Curry's video. Watch it for the details.

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