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Vegetable Minestrone With Pasta Recipe

Vegetable Minestrone Pasta

Vegetable Minestrone With Pasta

Carrie Forrest
Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins
Course Lunch, Starter
Cuisine Italian
Servings 6 servings

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 4 carrots peeled and sliced
  • 2 celery stalks sliced
  • 1.5 L vegetable stock
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 bay leaves
  • 2 x 400 g can red kidney beans drained and rinsed
  • 2 x 400 g can chopped tomatoes
  • 200 g tomato paste
  • 400 g macaroni pasta

Instructions
 

  • Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the onion, garlic, carrots, and celery; sauté for 3 minutes or until the vegetables start to soften.
  • Press Cancel and pour in the stock. Using a wooden spoon to deglaze the base of the pot. Add the oregano, thyme, salt, pepper, and bay leaves, and stir to combine.
  • Add the beans, diced tomatoes, tomato paste and macaroni but don’t stir (this prevents the tomatoes from getting to the bottom of the pot, where they might burn).
  • Secure the lid and Select Pressure Cook, and set the time to 5 minutes.
  • When the cooking program has finished, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  • Give everything a mix in the inner pot before serving .
Keyword Instant Pot, vegan, vegetarian