Instant Pot Minestrone

Instant Pot Minestrone

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 large carrot, chopped
• 1 celery stalk, thinly sliced
• 1/2 cup (45g) chopped fennel bulb
• 3 medium garlic cloves, chopped
• 1/4 cup (59ml) dry white wine
• 4 cups low-sodium vegetable broth
• 1 1/2 cups (360g) canned diced tomatoes with juice
• 1 1/2 cups (150g) cauliflower (2-inch/5cm) florets
• 1 small zucchini, diced
• 1 (15-ounce/435g) can low-sodium kidney beans
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup (56g) protein-plus chickpea elbow pasta, cooked according to package instructions
• 1/4 cup (118ml) fresh pesto

Directions

Put the oil in the Instant Pot, select sauté, and adjust to high heat. Add the onion, carrot, celery, and fennel and cook, stirring occasionally, until the vegetables begin to soften, 4 minutes. Add the garlic and cook until fragrant, 45 seconds.

Add the wine and simmer, scraping up any browned bits on the bottom of the pot, until nearly evaporated, 1 minute. Press cancel. Add the broth, tomatoes and cauliflower. Lock the lid and turn the valve to sealing. Select pressure cook, adjust to high pressure, and set the timer for 5 minutes. When the cook time is up, turn the valve to venting to quick release the pressure.

Carefully unlock the lid and stir in the zucchini, beans, salt and pepper. Select sauté and adjust to medium heat. Cover with a regular pan lid and simmer until the zucchini is just cooked, 10 minutes. Stir in the pasta.

Ladle into bowls and garnish with 1 tablespoon of pesto per bowl. Cool leftovers and store in an air-tight container in the refrigerator for up to 5 days.

Serves: 4 | Serving Size: 1 1/8 cup (415g)

Nutrition (per serving): Calories: 338; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 2mg; Sodium: 660mg; Carbohydrate: 53g; Dietary Fiber: 12g; Sugar: 8g; Protein: 14g