Minestrone Soup
This hearty soup is chock-full of antioxidants and fiber from colorful veggies, beans, and dark leafy greens. From Time Inc’s “Instant Pot Weekday Meals”
Servings Prep Time
8servings 15minutes
Cook Time
6minutes
Servings Prep Time
8servings 15minutes
Cook Time
6minutes
Ingredients
  • 2tablespoons olive oil
  • 1medium onionchopped, about 1 1/4 cups
  • 3tablespoon tablespoons parsleyminced fresh, or 1 dried parsley
  • 1clove garlicminced
  • 43.5ounces chicken brothfat-free, lower-sodium, 3 cans
  • 16ounce pinto beansundrained, 1 can
  • 4medium tomatoespeeled and coarsely chopped, about 4 cups
  • 2stalks celerysliced, about 1 cup
  • 2medium carrotssliced, about 1 cup
  • 1medium Zucchinihalved lengthwise and sliced, about 2 cups
  • 1/2cup elbow macaroniuncooked
  • 2teaspoons basildried, crushed
  • 1/2teaspoon salt
  • 1/2teaspoon Italian seasoningdried
  • 1/8teaspoon red pepperdried crushed
  • 5cups kale leavespacked, coarsely chopped and stemmed
  • Parmesan cheeseFreshly grated
Instructions
  1. Remove lid from a 6-quart Instant Pot. Press [Sauté]. Use [Adjust] to select “Normal” mode. When the word “Hot” appears, swirl in oil.
  2. Add onion. Cook, stirring frequently, 5 minutes or until onion is tender but not brown. Add parsley and garlic. Cook, stirring constantly for 30 seconds. Immediately add chicken broth and beans.
  3. Stir in tomato, celery, carrots, zucchini, elbow macaronis, basil, Italian seasoning, and crushed red pepper . Turn cooker off. Close and lock the lid of the Instant Pot.
  4. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 6 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release. Press [Sauté]. Use [Adjust] to select “More” mode.
  5. Add kale, stirring frequently, 2 to 3 minutes or until soup just comes to a boil and kale wilts. Turn cooker off.
  6. Ladle soup into bowls; sprinkle with Parmesan cheese.
  7. Note: For ease in preparing kale, fold the leaves in half lengthwise. Cut out the ribs, and roll up several leaves together. Cut leaf roll in half lengthwise and then crosswise into 1-inch pieces. Rinse in 3 washings of cold water, draining between washings, and finish with a whirl in a salad spinner to remove sandy grit.