Pressure Cooked Minestrone
Pressure Cooked Minestrone is a nourishing and flavorful soup that combines fresh vegetables, aromatic herbs, and hearty pasta in no time. Perfect for cozy dinners or meal prepping, this recipe delivers a comforting bowl of goodness that’s both satisfying and customizable. With its vibrant colors and rich flavors, it’s sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves about 6 portions 1x
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 2 tsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 medium zucchini, sliced into half-moons
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup small pasta (ditalini or elbow)
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
- Heat olive oil in a pressure cooker over medium heat. Add onion, carrots, celery, and garlic; sauté until softened (about 5 minutes).
- Stir in zucchini and green beans with a pinch of salt; cook for an additional 3 minutes.
- Pour in diced tomatoes and vegetable broth; scrape the bottom for flavor. Add dried basil and oregano.
- Secure lid and set pressure cooker to high for 10 minutes.
- After cooking, carefully release steam and stir in the pasta. Simmer on sauté mode until pasta is al dente (about 5 minutes).
- Serve hot, garnished with fresh herbs or grated cheese if desired.
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg