Description
Pressure Cooked Minestrone is a comforting, nutritious soup that delivers robust flavors in a fraction of the time. Packed with vibrant vegetables, tender beans, and al dente pasta, this dish is perfect for busy weeknights or cozy gatherings. With its rich aroma and delightful texture, each spoonful feels like a warm hug on chilly evenings. Gather your loved ones around the table to enjoy this heartwarming recipe that promises to elevate any meal!
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium zucchini, diced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups vegetable broth (low-sodium)
- 1 can (15 oz) cannellini beans (rinsed)
- 1 cup small pasta (like ditalini)
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in the pressure cooker on sauté mode. Add onion, carrots, and celery; sauté for about 5 minutes until softened. Stir in minced garlic until fragrant.
- Add diced zucchini and canned tomatoes (with juice); mix well.
- Pour in vegetable broth and add rinsed cannellini beans along with Italian seasoning; stir to combine.
- Seal the pressure cooker lid and cook on high pressure for about 8 minutes.
- Carefully release pressure and open the lid. Stir in pasta; return to sauté mode and cook until al dente, about 5 minutes.
- Serve hot garnished with grated Parmesan cheese or fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg