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|By :Molly Patrick|
|Browse Category||Soups, Stews & Broths|
|Diet||Celiac, Dairy Free, Gluten Free, Low Carb, Plant-Based, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Beans, Tomatoes, Vegetables|
|Prep Time||5 minutes|
|Cook Time||15 minutes|
A true modern hippie, Molly lived in a teepee as a wee one, then moved into an adobe house that her parents built by hand. They didn’t have indoor plumbing growing up, so it was outhouse city until she moved away for college. While she still has the free spirit, she also has a love affair with her Instant Pot, Netflix and indoor plumbing.
Molly holds a certificate in plant-based nutrition from Cornell University in conjunction with the T. Colin Campbell Foundation. For over a decade she has been working in the plant-based field, and is overjoyed that so many people are turning to a Whole Food Plant Based diet. She would love to help you on your journey too!
You can join Molly’s community through her Facebook group “Clean Food Dirty Girl” and her email on her blog!
Dont like the oregeno in it, zuchinni soggy. Ew.
My family and I loved it. This was my first Instant Pot dish. I’m not new to pressure cooking, so I expected pressure up and pressure releasing times, but doubling+ (almost to the 2/3 full line) the recipe and using the 8qt Duo, the cool down was an hour.
Love this soup!! So much flavor!! Will for sure be making
I love this Minestrone Soup and make it all the time. I like to use sweet potato, and sometimes I substitute red lentils instead of garbanzo beans. I never add the green beans (don’t like them).