Minestrone Soup with Basil Leaves

Serves 10 in about 1 hour. A pressure cooker recipe built around carrots and parmesan cheese.

Ingredients

• 3 tbsp olive oil
• 1 yellow onion, chopped
• 2 bay leaves
• 7 cloves garlic, pressed or minced
• 2 large carrots, chopped
• 2 ribs celery, chopped
• 2 tsp oregano, droed
• 1 tsp basil, dried
• 1 sprig fresh rosemary
• 1 tsp kosher salt
• ½ tsp pepper
• 7 cups chicken broth (or vegetable broth)
• 1 parmesan rind (optional)
• 1 - 2 (15 oz) cans red kidney beans, drained & rinsed
• 1 (15 oz) can garbanzo beans, drained & rinsed
• 2 (15 oz) cans diced tomatoes, with juice
• 1 (14 oz) can crushed tomatoes in puree
• 1 (6 oz) can tomato paste
• 1 small zucchini, sliced into half circles, not too thick
• 1 cup pasta, dry (med. shells, small macaroni)
• 1 (14 oz) can cut green beans, drained
• ½ cup parmesan cheese, grated
• ¼ cup fresh basil leaves, chopped

Method

1. Before you begin the cooking process, have all of your ingredients ready to go. Chop your veggies, open the cans, rinse the beans, measure the spices, etc. This will make the process go smoother since there is a lot of prep.
2. Turn on the pot's Sauté setting. When the pot is hot, add the olive oil. Then add in the onion and the bay leaves and cook, while stirring now and then, until onions start to turn translucent.
3. Stir in the garlic and cook for about 20 seconds, while stirring the whole time, or until it is fragrant.
4. Tip in the carrots, celery, oregano, basil, rosemary, salt, and pepper. Stir.
5. Tip in the chicken broth, parmesan rind, if using, kidney beans, and garbanzo beans. Stir.
6. Tip in diced tomatoes and crushed tomatoes. Do not stir.
7. Spoon the tomato paste on top. Gently press to submerge it, but do not stir (tomatoes burn easily, so this method helps prevent that).
8. Set the lid on the pot and set the steam release knob to the Sealing position.
9. Cancel the Sauté setting.
10. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take about 10-15 minutes to come to pressure as this is a very full pot.
11. When the cook cycle has finished. Leave it to the pot sit undisturbed for 15 minutes (15 instant Natural Release).
12. When the pin in the lid drops down, open the lid and carefully stir the soup.
13. Turn the Sauté setting back on and add in the zucchini and pasta. Put a glass lid on, or a silicone lid to keep the heat in so it comes to a simmer faster.
14. Tip in the drained can of green beans and let them heat through.
15. Mix in the parmesan.
16. Garnish with some fresh basil leaves, more parmesan, and serve hot with nice crusty bread.

More instant pot ideas are in the instant pot collection.