Minestrone Soup

This is my version of the classic Italian Minestrone soup. I make it constantly during winter time. It is hearty, comforting and delicious!

Serves 4 persons

Time: 1 hour

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Ingredients

• 1 medium zucchini, diced

• 1 medium onion, diced

• ½ cup carrots, diced

• ⅓ cup celery, diced

• 1-inch piece ginger, minced

• 1 can crushed tomatoes or tomato puree (San Marzano or similar)

• ½ cup beans (Romano or red kidney beans)

• ⅓ cup dry pasta

• 4 cups water or vegetable broth

• 1/8 cup olive oil

• 1 tsp dried oregano

• 2 tsp salt

• Black pepper, to taste

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Instructions

1. Dice the zucchini, onion, carrots, celery and mince the ginger.

2. Set Instant Pot to sauté. When hot, add olive oil, then ginger, onions, and celery. Sauté for 3 minutes.

3. Add zucchini and carrots; sauté for another 3 minutes.

4. Add beans, pasta, crushed tomatoes, water (or vegetable broth), salt, pepper, and oregano.

5. Close lid and pressure cook on low pressure for 30 minutes with natural release.

6. Open pot, ladle soup into bowls, and enjoy!

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Notes

• You can use vegetable broth instead of water for richer flavour.

• You can also substitute regular pasta with a gluten-free variety if needed.

• This soup tastes even better as it sits, so it makes for delicious leftovers.