Instant Pot Minestrone
Save time without sacrificing flavor with this instant pot minestrone. It's a super easy and totally delicious. And it only takes 20 minutes to make!
Ingredients
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery sliced
- 1 can 15 oz. chickpeas, drained
- 1 can 28 oz. fire-roasted, diced tomatoes
- 2 cups kale massaged and chopped
- 1 carton 32 oz. low sodium vegetable broth
- 1 Tbsp. oregano
- 1 Tbsp. basil
- 1 Tbsp. rosemary
- ½ tsp. salt
- ½ tsp. pepper
Instructions
- Select “Soup” setting on instant pot. Add all ingredients and cook for 10 minutes. (For stovetop directions, see below.)
Notes
For stove top version: Heat 1 Tbsp. oil in a Dutch oven or pot; Saute onion, celery, carrots and garlic for about 2 minutes; Add remaining ingredients except kale and bring to a boil; cover and reduce to a simmer; cook for 15 minutes and add kale; cook for another 5 minutes.
This recipe is gluten-free.
Nutrition
Serving: 1g