minestrone

Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This homemade recipe tastes just like the Olive Garden version and is loaded with healthy vegetables and hearty beans.

Instant Pot Minestrone Soup

onion (, about 1/3 cup, diced)

garlic (, minced)

carrot (, about 1 cup, chopped)

celery (,

basil

oregano

thyme

tomato paste

bay leaf

carton (, 4 cups low sodium vegetable broth)

dry uncooked small shell pasta

zucchini

beans

baby spinach (or kale) (, chopped (optional))

balsamic vinegar (,

Parmesan cheese (,

parsley (, finely chopped, for garnish (optional))

Instant Pot (, I have a 6 Quart DUO-Plus)

Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water and dry pasta.

Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.

After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure.

Once the pressure is released, open the lid and add zucchini, kidney beans and cannellinibeans. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach (kale) and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.

Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

FOR THE INSTANT POT VERSION:

In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.

Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.

Add basil, oregano, thyme and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans and cannellini beans.

Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.

Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach (kale) and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.

FOR THE STOVETOP VERSION:

Simple and hearty Italian minestrone soup, brimming with vegetables, beans and a little pasta. The draw here is in the thick, flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind (a secret ingredient that Italian grandmothers have been using for years to flavor their soups)!

Simple Italian Minestrone Soup

extra virgin olive oil

onion

carrots (chopped)

celery (diced)

garlic

zucchini squash

green beans (fresh

Salt and pepper

paprika

tsp rosemary

15- oz can crushed tomatoes

broth (vegetable

1- inch Parmesan cheese rind (optional)

springs fresh thyme

kidney beans

parsley

basil leaves

Parmesan cheese (to serve (optional))

pasta

In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.

Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.

Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.)  Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.

Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.

Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook&#039;s Tip #2)

Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)

https://content.jwplatform.com/videos/gLNqjI9o.mp4

Italian Minestrone Blog Video

If all were right in the world, there would be as many recipes for minestrone—the Italian soup of simmered mixed vegetables and beans—as there have been individual pots of it cooked. That's because it's really more of a process than a fixed recipe. It's a hearty, easy, delicious meal that you can make with a couple of pantry staples and whatever fresh vegetables you happen to have on hand.

The Best Minestrone Soup Recipe

For the Beans (see note):

(225 grams) dried cannellini, borlotti, or kidney beans

Kosher salt

onion,

carrot (about 3 ounces; 85 grams)

celery (about

rosemary

For the Soup Base:

pork

(30 milliliters) extra-virgin olive oil, plus more as needed

medium onion, finely chopped (about 6 ounces; 175 grams)

carrot,

celery stalks, finely diced (about 3 ounces; 85 grams)

(15 milliliters) minced fresh rosemary leaves

Parmesan rind (optional; see note)

To Finish:

dried small pasta,

zucchini,

summer squash,

green beans,

herbs,

black pepper

For the Beans: In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon salt. Let beans soak at least 12 hours and up to a day. Drain and rinse.

Combine beans, onion halves, carrot, celery, garlic cloves, rosemary, parsley, and bay leaf in a large pot and cover with water by several inches. Add a pinch of salt. Bring to a boil, reduce to a simmer, and cook, topping up with water as necessary, until beans are fully tender, about 45 minutes. Using tongs, discard vegetables and aromatics. Drain beans, reserving cooking liquid. Transfer bean-cooking liquid to a 2-quart measuring cup and add enough cold water to equal 2 full quarts (8 cups; 2L).

For the Soup Base: Heat pancetta (if using) and olive oil in a large Dutch oven or stockpot over medium-high heat. Cook, stirring, until pancetta has rendered fat and softened, but has not yet browned. (If omitting pancetta, heat oil just until shimmering.) Add onion, carrot, celery, and minced rosemary. Season with a big pinch of salt and cook, stirring, until vegetables are softened but not browned, 10 to 15 minutes, adding more oil if pot appears dry or if vegetables are starting to stick to the bottom.

Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until most of their moisture has evaporated and the mixture starts to fry. (The sound should change from a sputtering simmering sound to a sharper crackle as vegetables start to fry.)

Add reserved bean-cooking liquid, beans, and Parmesan rind, if using. Let broth simmer for at least 10 minutes. 

Add pasta (unless you are planning on simmering for a long time; see step 7), zucchini, squash, and green beans and simmer until pasta and vegetables are tender, about 10 minutes. Add spinach and cook, stirring occasionally, until spinach is wilted, about 5 minutes. Discard Parmesan rind, if used.

Serve soup immediately as is, or continue simmering for up to 2 1/2 hours for a heartier texture and flavor (if simmering for a long time, add the pasta 10 to 15 minutes before serving). Alternatively, reserve half of soup on the side, continue to simmer the other half in the pot for up to 2 1/2 hours, and stir reserved soup back in for a soup that is hearty, but still has plenty of bright vegetable flavor and texture. Stir in chopped herbs and season to taste with salt and pepper before serving.

You are going to LOVE this hearty soup!  Pair it with some fresh bread and it is sure to be a family favorite.

Italian Sausage Minestrone Recipe

lb spicy Italian sausage,

Olive oil or vegetable oil

celery stalks, roughly chopped

medium yellow onion, roughly chopped

garlic cloves, roughly chopped

oz french green beans,

oz frozen artichoke hearts, thawed

tomatoes

salt & pepper (small dash to taste)

low-sodium beef broth

chickpeas

parsley leaves

basil leaves, torn

Parmagiano Reggiano

Spray a non-stick pan with very little oil. Heat the pan on medium-high and brown the sausage until it is fully cooked. Remove from heat and set aside.

In a large Dutch oven, heat 2 tbsp of oil and saute the chopped onion and celery for a brief 2-3 minutes or so. Now toss in the chopped garlic; saute for a few more seconds then add the green beans, artichoke hearts, canned tomatoes, dried oregano and a small dash of salt and pepper. Cook on medium-high heat for 5 minutes. Now add the cooked sausage and broth; stir to combine. Continue to cook on medium-high heat for another 10 minutes.

Lower the heat to medium-low; cover and let simmer for another 15 minutes.

Uncover to add the pasta, chickpeas, and parsley. Raise the heat back to high and cook uncovered for another 8-9 minutes (pasta should cook to al dente).

Remove from heat and stir in the fresh basil.

Transfer to serving bowls and garnish each with a little Parmaginao Reggiano! Enjoy with a side of your favorite bread.

Made this today.  I made it in my Ninja Kitchen 3-in-1. I followed the instructions through number 3, browning the italian sausage in the cooktop mode. I did substitute crushed tomatoes for diced (I don't like "chunks"), and then made sure the onions and artichokes were finely chopped with my mini-chopper. I also used frozen green beans and canned artichokes because it's what I could find. I cooked it in the crockpot on low for about 7 hours, and then turned it back to cooktop mode to boil the noodles (upped it to 1 cup) and added the parsley (I might substitute spinach next time). And then a tad of dried basil at the end! Pretty tasty and my hubby said add it to the normal rotation!

This was so tasty. I did however make a few adjustments due to dietary restrictions and availability.  I used Sweet Italian Turkey Sausage and chicken broth, can artichoke hearts, and small cut frozen green beans thawed. It turned out with great flavor!

Have you made this in the slow cooker or Instant Pot by chance? I love the soup but would love another cook option that has the same flavor.

Serve this warm and filling soup with some fresh crusty bread to create a winter's meal.

Minestrone soup

bacon rashers, rind removed, roughly chopped

carrots, peeled, chopped

celery sticks, chopped

desiree potato, peeled, chopped

garlic cloves, crushed

1L (4 cups) Massel beef style liquid stock

can chopped tomatoes

can red kidney beans, rinsed, drained

(1 cup) small shell pasta

continental parsley

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=syY3JzNzE6C6PLipfCrPFo_WG08JxDuB&=domain=taste

syY3JzNzE6C6PLipfCrPFo_WG08JxDuB

This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg.


rashers of higher-welfare smoked streaky bacon optional

olive oil

onions

bay leaves

carrots

celery

vegetable stock cube

x plum tomatoes

100 g dried pasta

Parmesan cheese

My Grandma&#x27;s easy minestrone soup recipe is one of the healthiest vegetable-loaded soups you&#x27;ll make, and it tastes far better than any of those Olive Garden copycat recipes thanks to the secret ingredient in the savory broth.

My Grandma's Minestrone Soup

bacon (roughly

leeks (white part only)

beef stock (12 cups)

salt

Parmesan cheese rind

potatoes

macaroni

red kidney beans (rinsed and drained)

peas (thawed)

Add the bacon to a large dutch oven or soup pot over medium-high heat and cook until browned but not crispy.

Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally.

Add the beef stock, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 15 minutes, partially covered with a lid.

Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 20 to 25 minutes more.

Add the kidney beans and peas, and simmer until warmed through. Taste for seasoning and adjust to your taste.

Just before serving, add the grated Parmesan cheese and serve sprinkled with more Parmesan if you’d like.

Easy, 1-pot vegan and gluten-free Minestrone! Simple, wholesome ingredients, 30 minutes to prepare. SO delicious and perfect for fall and winter!

1-Pot Vegan Minestrone (Gluten-Free)

water ((or sub oil))

garlic* ((minced))

green beans ((trimmed // roughly chopped))

vegetable broth (DIY

yeast

red chili pepper flake ((optional))

Tbsp coconut sugar (or other sweetener to taste)

white beans or chickpeas ((rinsed + drained))

gluten-free pasta noodles* ((I like Trader Joe’s Gluten-Free Fusilli))

kale

Heat a large pot or dutch oven over medium heat. Once hot, add water, onion, and garlic and stir. Cook for 3 minutes, stirring occasionally.

Add carrots and green beans and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until vegetables have softened slightly and have some color.

Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flake (optional), coconut sugar, and beans. Stir to coat.

Increase heat to medium-high and bring soup to a strong simmer. Then reduce heat slightly to medium-low until the soup is simmering but not boiling. Add pasta and stir. Cook for 10 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.

Reduce heat to low and simmer for 4-5 minutes, stirring occasionally. Taste soup and adjust seasonings as needed, adding coconut sugar to balance the flavors (optional). I added more dried basil, oregano, and salt.

Add kale or spinach (or other green) and stir. Cook for another 3-4 minutes to wilt the kale and allow the flavors to meld together. Turn off heat and let rest for a few minutes before serving.

To serve, divide soup between serving bowls and garnish with fresh herbs and vegan parmesan cheese (optional).

Store leftovers in the refrigerator up to 3-4 days or the freezer up to 1 month. Be careful not to overheat the soup when warming leftovers, as the pasta is tender once cooked and will get mushy if overcooked.

https://www.youtube.com/watch?v=_aW660KeZVc

Easy, 1-pot vegan and gluten-free Minestrone! Simple, wholesome ingredients, 30 minutes to prepare. SO delicious and perfect for fall and winter!

Full Recipe: https://minimalistbaker.com/1-pot-vegan-minestrone-gluten-free/

Minestrone is a thick Italian soup typically made with vegetables, beans, and pasta. It’s believed to date back to the 2nd century BC when Rome conquered Italy. At this time, there was an expansion in the variety of vegetables available and Italian peasants would gather ingredients from leftover meals to make soup.
 
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1-Pot Vegan Minestrone (Gluten-Free!) | Minimalist Baker Recipes

Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It's low in calories and packed with fibre and vitamin C

Classic minestrone soup

tbsp olive oil,

onion, finely chopped

celery stick, finely chopped

courgette, finely chopped

diced smoked pancetta

garlic clove, crushed

cannellini beans

x 400 grams can chopped tomatoes

tomato purée

vegetable stock

small pasta

greens chard

parmesan,

Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.

Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.

There is no set recipe for this thick Italian soup – it’s usually made out of whatever vegetables are in season. I use a mix of greens, but you could just use savoy cabbage. I love borlotti beans in this recipe, as they add a slightly sweet taste and creamy texture to this easy minestrone recipe, says Jamie.

Minestrone soup recipe by Jamie Oliver

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