Here’s a simplified, conversational version of your Instant Pot Minestrone recipe:
Ingredients:
- 4-5 carrots, chopped
- 4-5 celery stalks, chopped
- Half an onion, chopped
- 3 cloves of garlic, minced
- Half a head of green cabbage, thinly sliced
- 1/4 cup of pesto
- One 24-ounce jar of marinara sauce
- One 14-ounce can of cannellini or navy beans
- 3 cups of water
- 1 teaspoon of salt
- 3 bay leaves
- 2 teaspoons of smoked paprika (optional)
- 1 cup of uncooked bulgur
- Fresh parsley, chopped
- Parmesan for topping
Instructions:
- Toss all the ingredients from the first list into your Instant Pot. Set it to the soup setting for 30 minutes. Now’s a good time to kick back and relax!
- Once the soup is done, use the quick release to let out the steam. This might take a few minutes, so be patient. Remove the bay leaves.
- Add the bulgur, put the lid back on, and let it sit for about 20 minutes to cook the bulgur. Add more water if needed.
- Serve your soup with a sprinkle of Parmesan and fresh parsley. Trust me, the leftovers taste even better!
Notes:
- You can also make this in a slow cooker. Just put everything except the bulgur in and cook on low heat for 6-8 hours. Add the bulgur at the end and let it sit for 30 minutes.
- If you’re cooking on the stovetop, sauté the carrots, celery, onions, garlic, and pesto until the veggies are soft. Then add the beans, spices, liquids, and cabbage and let it simmer for about an hour. Add the bulgur at the end.
- Smoked paprika gives the soup a nice smoky flavor, but you can also use bacon if you prefer. Just be aware that it might make the soup a bit greasy.
- Traditional minestrone uses pasta, but I like using bulgur for its nutritional value and chewiness.
- If you don’t have pasta or marinara sauce, you can use a can of diced tomatoes. Just remember to add more seasoning.
- This soup doesn’t freeze well as it gets too mushy when reheated.
- If you need this to be vegan, make sure to use vegan pesto or make your own.
