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Minestrone Soup

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Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

Instant Pot Ingredients

  • 1/2 cup yellow onion chopped (60g)
  • 2 garlic cloves minced
  • 1/2 cup zucchini chopped (80g)
  • 1/2 of a red bell pepper diced (about 1/2 cup / 70g)
  • 1 cup fresh green beans string removed and cut into thirds (115g)
  • 1 cup eggplant cut into cubes (80g)
  • 1 celery stalk diced
  • 1/2 cup carrot chopped (75g)
  • 1 small russet potato diced
  • 1/4 cup parsley chopped (7g)
  • 1 can garbanzo beans rinsed and drained well (15.5 ounces / 439g)
  • 1 can diced tomatoes 12 oz. / 793g / 1 lb
  • 2 teaspoons dried basil
  • 2 teaspoons oregano
  • 10 turns black pepper
  • 1 teaspoon salt
  • 3 cups water 710ml

Stove Top Ingredients

  • 1/2 cup yellow onion chopped (60g)
  • 2 garlic cloves minced
  • 1/2 cup zucchini chopped (80g)
  • 1/2 of a red bell pepper diced (about 1/2 cup / 70g)
  • 1 cup green beans string removed and cut into thirds (115g)
  • 1 cup eggplant cut into cubes (80g)
  • 1 celery stalk diced
  • 1/2 cup carrot chopped (75g)
  • 1 small russet potato diced
  • 1/4 cup parsley chopped (7g)
  • 1 can garbanzo beans rinsed and drained well (15.5 ounces / 439g)
  • 1 can diced tomatoes 12 oz. / 793g / 1 lb
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 10 turns black pepper
  • 1 teaspoon salt
  • 4 cups water 945ml

Instructions

Instant Pot Directions

  • Prep and measure out all of the ingredients first. This will make it super easy to throw together.
  • Press saute on your Instant Pot (IP) and let the inner pot heat up for 2 minutes.
  • Add all of the ingredients, except for the water and saute for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper and salt). Add just a splash of water if the veggies start to stick.
  • Turn off the IP, add the water and stir. Lock the lid into place, making sure the nozzle is in the sealing position.
  • Use the manual setting and set the timer for 10 minutes. When time is up, use the natural release method. When all of the pressure is out of the IP, take off the lid and allow to cool.

Stove Top Directions

  • Prep and measure out all of the ingredients first. This will make it super easy to throw together.
  • Heat a large pot over medium heat for about 2 minutes. Add all of the ingredients, except for the water and saute for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper and salt). Add just a splash of water if the veggies start to stick.
  • Add the water and stir. Place a lid on the pot at an angle and simmer for about 20 minutes, until the veggies are soft to your liking. Turn off the heat and allow to cool.

Notes

Instant Pot and stove top directions