Use the Instant Pot to produce a hearty, vegetable-packed soup in 30 minutes, start to finish. Cooking the chickpea pasta separately ensures it won’t become mushy in the soup, so it’s worth the extra step. A swirl of fresh pesto adds a pop of color and freshness to this wintery soup.
This soup packs a variety of veggies, perfect to load up on vitamins, minerals and antioxidants during flu and cold season.
Active time: 15 minutes Total time: 30 minutes
Instant Pot Minestrone Ingredients 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
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