Leave a Reply
Want to join the discussion?Feel free to contribute!
Orange Beef “Fried Rice” Casserole
Pesto Minestrone Soup
| By : |
This summer delight is a version of minestrone with the flavors of pesto: lots of basil and some nuts, even cheese stirred in at the end. We didn’t sauté the onions and other vegetables first because we wanted a cleaner, brighter flavor. The soup’s actually a bit sour, best on a warm evening (with a G&T—trust us). Calm it down with lots of crunchy bread to sop up every drop.
| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
6 servings
|
Ingredients
- 6 cups vegetable broth
- 15 ounces white beans drained and rinsed (
1 can ) - 4 large round red tomatoes chopped (
4 cups ) - 1 medium yellow onion chopped (
1 cup ) - 2 medium carrots chopped (
1 cup ) - 2 medium celery ribs chopped (
2/3 cup ) - 1 medium zucchini (
6 ounces ), halved lengthwise and thinly sliced into half-moons - 1/2 cup loosely packed fresh basil leaves chopped
- 1/2 cup roughly chopped walnuts
- 3 medium garlic cloves peeled and minced (
1 tablespoon ) - 1 tsp table salt
- 1/2 tsp red pepper flakes
- 2 ounces whole-wheat, or gluten-free elbow macaroni
- 2 ounces finely grated Parmigiano-Reggiano (
1 cup )
Ingredients
|
Instructions
- Mix the broth, beans, tomatoes, onion, carrots, celery, zucchini, basil, walnuts, garlic, salt, and red pepper flakes in the cooker. Stir in the pasta and lock the lid onto the pot.
- Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off. - Optional 2 All Pressure Cookers
Press Soup/Broth or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off. - Option 3 Slow Cook
Press Slow Cook option on High for 3 hours with Keep Warm setting off (or on for no more than 2 hours) - If you’ve used a pressure-cooking setting, use the quick-release method to bring the pot’s pressure back to normal.
- Unlatch the lid and open the pot. Stir in the cheese, set the lid askew over the pot, and set aside for about 5 minutes to blend the flavors.
Recipe Notes
Beyond
• You must half the recipe for a 3-quart cooker.
• Make the soup less sour by adding up to 1 tablespoon granulated white sugar with the vegetables.
• Substitute 1/4 cup pine nuts for the walnuts.
• Substitute 6 ounces spiraled zucchini for the zucchini slices.
• Finish the bowls with a drizzle of fine, aromatic olive oil.
This complete and AUTHORIZED guide to your Instant Pot has more than 350 recipes for breakfasts, lunches, dinners, snacks, and even desserts–for every size and model of Instant Pot, including the Instant Pot MAX.
More than five million people worldwide use Instant Pots to get food onto their table fast. But only The Instant Pot Bible has everything you need to revolutionize the way you cook with your favorite machine. Every one of the 350+ recipes gives ingredients and timings for all sizes and models of Instant Pot, including the Instant Pot MAX, which cooks even more quickly. And you get exciting new recipes that utilize the MAX’s unique Sous Vide setting.
The Instant Pot Bible is the most comprehensive Instant Pot book ever published, with recipes for everything from hearty breakfasts to healthy sides, from centerpiece stews and roasts to decadent desserts. Bestselling authors and pressure-cooking experts Bruce Weinstein and Mark Scarbrough offer customized directions and timings for perfect results every time. And many recipes can also use the slow-cook setting to let the machine cook while you do other things.
These innovative “road map” recipes for classics such as vegetable soups, chilis, pasta casseroles, oatmeal, and more let you customize flavors and ingredients to make each of your family members’ favorites. Need dinner in an instant? No problem-more than 175 recipes come together in just a few minutes or just a few steps. Not to mention vegan and vegetarian, keto-friendly, and gluten-free options galore.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Its not the best tasting recipe out there but, its healthy. For future reference don’t put pasta in the beginning I’d make it on the side. The pasta came out all mushy.
This has become a go to nutritious, sustainable meal served with hearty bread using garden tomatoes and basil, and pre-soaked beans left over and frozen from prior meals. I multiply by 1-1/2 to get 4 qt., enough to enjoy now, give away and freeze for later.