| 13 | 50 | 200 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 6 |
| 2 tbsp | Extra virgin olive oil |
| 1 medium | White onion (diced) |
| 3 medium | Carrots (cut into 1/4-inch coins) |
| 3 medium stalk(s) | Celery (diced) |
| 2 clove(s) | Garlic (minced) |
| 1 tbsp | Hot pepper (chili) flakes (crushed red chile flakes) |
| 1 1/2 cup | Cannellini beans, canned (DRIED NOT CANNED BEANS) |
| 5 small potato(es) | White potato (waxy potatoes (the size of an egg), halved) |
| 1 | Parmesan cheese, low sodium (3-inch chunk of Parmesan rind, (optional)) |
| 8 cup | Water, filtered |
| 1 bunch | Kale (kale or chard, de-stemmed and chopped) |
| 1 1/4 can(16oz) | Crushed tomatoes canned |
| 1 tsp | Salt |
Press the SAUTE button on the Instant Pot, and press it again to bump it to SAUTE MORE.
Heat the olive oil in the Instant Pot. When hot, sauté the onion, carrots, celery, and garlic until softened, 5-7 minutes.
Stir in the chile flakes. Add the beans, potatoes, Parmesan rind (if using), and 8 cups of water. Press CANCEL.
Close and seal the pot, and pressure cook on MANUAL for 40 minutes* (high).
Carefully QUICK RELEASE. Gently shake or tap the pressure cooker, and then carefully open away from you.
Remove the Parmesan rind, and gently stir in the salt.
Taste and adjust with more if needed.
Stir in the kale, and once it has collapsed stir in the tomatoes.
Serve as-is, or topped with chopped olives, and a dusting of cheese. Or big squeeze of lemon juice.
Pasta: A lot of people love to add pasta to their minestrone. You can certainly add a handful of dried, short pasta before pressurizing, but, quite honestly, it's much better if you cook the pasta on its own. You can also stir dried pasta into the soup directly after it has pressure cooked, adding a bit more water if things get too thick. In short, on the pasta front, you can be pretty flexible. It's open to personal preference (and how convenient you'd like the process to be).
Serving Ideas:
I like this minestrone straight and simple, and I also like it flaired out with toppings. A few ideas: a dollop of pesto, a drizzle of lemon olive oil, or a big squeeze of bright lemon, some chopped olives. Stir in a couple of handfuls of day old bread for something more like a ribollita.
| Meat Alternative | 0.3 |
| Vegetables | 3.7 |
