By Brandy Bourdeaux
Category: Soups and Stews
I have always loved soups, especially minestrone soup, and have tinkered with this recipe over the years. I have found that cooking it in an Instant Pot allows for a perfect result in half the time, every time! I call this Mars Minestrone because it's one of my favorite soups, and Mars exploration is one of my favorite astronomy topics. I love learning about Mars!
2 tbsp extra virgin olive oil
2 tbsp organic tomato paste
¾ cup orzo pasta
3 organic carrots, sliced into ¼” slices
3 organic celery stalks, chopped
4 organic garlic cloves, minced
½ lb. organic string beans, trimmed and cut into halves
1 tbsp crushed red chile flakes
1 organic yellow onion, diced
4 cups organic vegetable broth
1 cup of water
1 15 oz. can organic cannellini beans, drained
5 medium organic white potatoes, chopped into 1” cubes 1
3” chunk Parmesan rind
1 tsp. dried oregano
2 sprigs fresh thyme
1 28 oz. can organic crushed tomatoes
Fresh cracked black pepper and fine grain sea salt
Fresh or jarred basil pesto and shredded Parmesan, to top the soup with.
Heat olive oil in an Instant Pot with the SAUTE function.
SAUTE the onions in the Instant Pot for 3-4 minutes, until they are translucent.
Add the garlic, celery, and carrots and SAUTE for 5 more minutes, stirring occasionally.
Add the tomato paste, red chile flakes, oregano and thyme and SAUTE for 1 more minute.
Cancel the SAUTE function. Add all the other ingredients (except the toppers) to the Instant Pot and stir to mix. Close and seal the lid, ensuring that the pressure valve is closed. Set the Instant Pot to PRESSURE COOK (HIGH) for 12 minutes.
When the timer sounds, carefully QUICK RELEASE the pressure.
Remove the Parmesan rind.
Adjust spices, if needed.
Top each bowl with a dollop of pesto and a sprinkle of Parmesan.