Sunday 28 January 2018
Instant Pot Winter Minestrone Soup
There are so many recipes for Minestrone soup, because there are so many different vegetables that you can use. This recipe is merely a guide, feel free to add or subtract ingredients ....and use what you have in the refrigerator.
This is a hearty delicious recipe that I have been cooking for years on the cook top, but have now adapted to the instant pot and reduced the time involved to about 20 minutes!
Winter Minestrone Soup
6 ounces pancetta or Canadian bacon 1/2 inch dice
1 1/2 cups chopped yellow onion
2 cups diced carrots, 1/2 inch (about 3 carrots)
2 cups diced celery (about 3 stalks)
2 1/2 cups diced peeled acorn squash(1/2 inch)
4 cloves minced garlic
2 tsp. thyme
26 ounce can of chopped tomatoes
8 cups chicken stock
1 Bay leaf
Kosher salt and pepper
1 -15 ounce can cannellini beans, drained and rinsed
1 1/2 cup small pasta (I used macaroni, however I like the tubetti)
Freshly grated Parmesan cheese (optional)
Turn the instant pot to saute and add 2 tablespoons of olive oil, heat until hot and add the pancetta or Canadian bacon. Cook for 6-8 minutes, stirring until lightly browned. Add the pasta, onions, carrots, squash, celery, garlic and thyme and cook stirring until the vegetable just begin to soften. Press cancel button.
Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 T kosher salt and 1 1/2 teaspoons of freshly ground pepper to the instant pot. Push "high pressure" button and set the timer to "6 minutes", turn the valve to closed.
When the timer beeps, allow a 2 minute natural release. Then turn the valve to open and do a quick release.
Remove the bay leaf, add the cannellini beans. If the soup is thick, add more chicken stock. Heat through using saute mode.
Serve with a tablespoon of Parmesan on top and garnish with a sprig of basil. I love this soup with a thick slice of crusty bread!