Ingredients
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2 Tbsp Olive Oil
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1 Onion
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3 Garlic Cloves
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2 Celery Stalks
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2 Carrots
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6 Tomatoes
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4 Tbsp Tomato Paste
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Large handful Fresh Basil
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1 can White Beans
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3 cups Fresh Spinach
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6 cups Chicken Stock
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1 tsp Dried Oregano
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1/4 tsp Smoked Paprika
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1/2 tsp Red Pepper Flakes
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to taste Salt
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to taste Black Pepper
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1/2 cup (grated) Fresh Parmesan Cheese
Directions
Steps
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1
Done
|
Peel and dice the carrots and onions. Dice the celery. Peel and mince the garlic. Heat the oil either in a pan or in your Instant Pot on the saute setting and add the vegetables. Saute for 8 minutes. |
|
2
Done
|
Cut the tomatoes, remove the seeds and dice. Chop the basil. Drain and rinse the beans. Add everything to the pot but the Parmesan Cheese. If using a pressure cooker or Instant Pot, close the lid and use the pressure cooker setting and cook for 10 minutes. Serve with Parmesan cheese and extra fresh chopped basil. |
|
3
Done
|
Stove Top VariationYou can cook this soup on the stove top as well, requiring an extra 30-45 minutes cooking time. Follow the same directions as above and let simmer. |
|
4
Done
|
Serving Suggestion - Add Meatballs!Toss in some meatballs for an extra hearty meal. Try out this slow cooker meatball recipe. When I have leftovers of these meatballs, I like to make this minestrone soup the next day and serve the soup with them: Instant Pot (Slow Cooker) Basil Pesto Meatballs. |
