#minestronesoup

A light and flavorful minestrone soup perfect for spring, packed with fresh vegetables, beans, and pasta.

Ingredients: 1 cup diced carrots. 1 cup chopped celery. 1 cup fresh or frozen peas. 1 cup chopped zucchini. 1 cup diced potatoes. 1 can 15 oz cannellini beans, drained and rinsed. 1/2 cup small pasta such as ditalini or small shells. 6 cups vegetable broth. 1 can 14 oz diced tomatoes. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil. Fresh basil for garnish. Grated Parmesan cheese for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add garlic and saut until fragrant. Add carrots, celery, and potatoes. Cook for 5 minutes. Pour in vegetable broth and bring to a simmer. Stir in thyme, oregano, salt, and pepper. Add zucchini, peas, cannellini beans, diced tomatoes, and pasta. Simmer for 15-20 minutes or until vegetables are tender. Adjust seasoning if needed. Serve hot, garnished with fresh basil and grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 25 minutes

This hearty Minestrone Soup with Italian Sausage is a comforting and flavorful dish perfect for any day of the week. Packed with vegetables, beans, sausage, and pasta, it's a complete meal in a bowl.

Ingredients: 1 tbsp olive oil. 1 lb Italian sausage, casings removed. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 zucchini, diced. 1 can 14 oz diced tomatoes. 6 cups chicken broth. 1 cup small pasta such as ditalini. 1 can 15 oz cannellini beans, drained and rinsed. 2 cups chopped spinach. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. Grated Parmesan cheese, for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Break up the Italian sausage with a spoon as it cooks until it turns brown. Put in the garlic and onion slices and cook until they get soft. Adding the zucchini, carrots, and celery and stirring them in will make the food a little more tender. Turn the heat down to low and add the chicken broth and diced tomatoes. After adding the pasta, cook it according to the directions on the package until it is al dente. Chopped spinach, dried oregano, and dried basil should be added. Add pepper and salt to taste. Keep cooking for 5 to 10 minutes more, until the flavors blend. Grate some Parmesan cheese on top and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

A quick and delicious minestrone soup made effortlessly in the Instant Pot. Packed with wholesome vegetables, beans, and pasta, this hearty soup is perfect for cozy weeknight dinners.

Ingredients: 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz cannellini beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup chopped green beans. 1 cup small pasta such as elbow or ditalini. 6 cups vegetable broth. 2 teaspoons Italian seasoning. Salt and pepper to taste. 2 cups chopped kale. 1/4 cup grated Parmesan cheese optional.

Instructions: Add a little olive oil and set the Instant Pot to saut mode. Add the onion, celery, and carrots and cook them until they get soft. Add the minced garlic and cook for another one to two minutes. You can turn off the saut mode and then add the green beans, diced tomatoes, kidney beans, pasta, vegetable broth, Italian seasoning, salt, and pepper. Mix well. Put the lid back on top of the Instant Pot, turn it on to high pressure, and cook for 5 minutes. Do a quick release, and then carefully lift the lid off. Add chopped kale and stir until its soft. If necessary, change the seasoning. If you want, you can add grated Parmesan cheese on top while it's still hot. Enjoy your hearty minestrone soup made in an instant pot!

Prep Time: 15 minutes

Cook Time: 10 minutes