Minestrone Soup

Nutrition values are AI-estimated based on ingredients.

• 4 tablespoons olive oil
• 1 bay leaf (dried)
• Approx. 1/4 cup chopped green chilies
• Approx. 1/4 cup minced garlic
• 1/3 cup chopped red onion
• 1/4 cup tomato pasta sauce
• 1/2 cup halved cherry tomatoes
• 1 cup cooked red kidney beans
• 1 cup mixed vegetables (diced zucchini, carrots, green beans)
• 1 liter vegetable stock
• Salt to taste
• 1 cup uncooked elbow pasta
• 1 teaspoon dried oregano and thyme
• 1/2 teaspoon chili flakes
• Fresh basil leaves (for garnish)
• Chopped fresh parsley (for garnish)
• Grated cheese (for serving)

1. 1Add 4 tablespoons of olive oil to the Instant Pot.
2. 2Sauté the bay leaf, chopped green chilies, minced garlic, and chopped red onion in the olive oil in the Instant Pot.
3. 3Add 1/4 cup of tomato pasta sauce, 1/2 cup of halved cherry tomatoes, 1 cup of red kidney beans, and 1 cup of mixed diced vegetables to the pot.
4. 4Stir the ingredients together, then add 1 liter of vegetable stock and salt to taste, stirring well to combine.
5. 5Secure the Instant Pot lid and pressure-cook the mixture for 20 minutes.
6. 6After the first pressure cooking cycle, open the lid and stir the soup.
7. 7Add 1 cup of elbow pasta, 1 teaspoon of dried oregano and thyme, and 1/2 teaspoon of chili flakes to the pot.
8. 8Stir the contents thoroughly to ensure the pasta is submerged.
9. 9Secure the Instant Pot lid again and pressure-cook the soup for an additional 5 minutes.
10. 10Once the second pressure cooking is complete, remove the lid.
11. 11Generously sprinkle fresh basil leaves and chopped fresh parsley into the hot soup as a garnish.
12. 12Serve the soup hot, optionally garnished with additional fresh chopped parsley and grated cheese.

These instructions are our analysis of the original video. Watch on YouTube →