This Instant Pot rendition of Italy's green minestrone features pesto, Parmesan cheese, and plenty of fruity olive oil. It makes a soup-er healthy and satisfying dinner in a bowl!
Heat 2 tablespoons of olive oil on the Instant Pot on the Sauté setting. Cook the onion for about 4 to 5 minutes, until translucent. Add garlic and cook for 30 seconds, until fragrant.
Add the carrots and celery and continue cooking, stirring occasionally for another 3 minutes. Press the Cancel button to turn off the Sauté function.
Add the tomatoes, beans, pasta, and Parmesan rind (if using). Pour broth over all ingredients and give the soup a stir, loosening any browned bits from the bottom of the pot. Put the lid on and push the Pressure Cook button. Select 3 minutes.
At the end of the cook time (the pot will beep), open the vent to release the pressure. (You can throw a kitchen towel over the vent so the steam doesn't spew everywhere.)When the pressure nozzle drops, open the pot and select Sauté again. Add the zucchini and yellow squash and boil for about 2 minutes. Add the cabbage shreds, if using, and continue cooking for another minute.
Place large crusty slices of toasted bread in the bottom of a large bowl. Ladle minestrone over the bread and dollop with a Tablespoon (or more) of pesto. Add a tiny drizzle of fruity olive oil.Serve with grated Parmesan and extra pesto on the side.
Notes
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If cabbage is not in your vegetable rotation, feel free to substitute a sturdy green leafy, such as kale or Swiss chard. Of course, you can leave it out entirely!Please note that the nutrition facts for the soup do not include the toasted bread slice in the bottom of the bowl. Ditto for extra pesto, olive oil, and Parmesan cheese!Those extras bump up the calories,, but not too much!To make this Minestrone di Verdure in a stock pot, follow these steps:
Heat olive oil in a large stockpot and sauté onion over medium-high heat until it begins to soften and lose color.
Add garlic and cook for 30 seconds, until fragrant.
Add carrot and celery and cook for about 5 minutes.
Add puree or canned tomatoes with juice and scrape up any stuck bits of vegetables.
Add the beans and cheese rind, and pour the broth over all. Stir well.
Bring to a boil, then lower the heat and simmer for 30 minutes to combine the flavors.
Add the orzo, zucchini, and squash. Simmer for about 5 minutes, until orzo is tender. Turn off the heat and stir in the cabbage shreds, if using. The residual heat should soften the cabbage.
Place a toasted slice of bread in the bottom of a deep bowl. Ladle minestrone over and top with a generous dollop of pesto and swirl of extra-virgin olive oil.