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Minestrone Soup

Get more vegetables into your eating program this winter with this Minestrone Soup.

Course Soup
Cuisine vegan, vegetarian
Keyword high fiber, soup, vegan, vegetables, vegetarian
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 servings
Author Eleanor Baker MS, RD, CSSD

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 tbsp fresh parsley minced
  • 1 large clove garlic minced
  • 3 14.5 oz cans low sodium broth vegetable to chicken
  • 1 16 oz can pinto beans undrained
  • 4 medium tomatoes
  • 2 tbsp tomato paste
  • 2 medium celery stalks sliced
  • 2 medium carrots sliced
  • 1 medium zucchini halved lengthwise and sliced
  • 1/2 cup orzo or barley
  • 1/2 tsp sea salt
  • 1/2 tsp dried Italian seasoning
  • 1/8 tsp cayenne pepper or crushed red pepper
  • 5 cups collard greens or kale; chopped and packed
  • 8 tbsp parmesan cheese thinly sliced

Instructions

  1. Remove lid from  a 6-quart Instant Pot. Press 'Sauté'. Use 'Adjust' to select 'Normal' mode. When the word "Hot" appears, swirl in oil. Add onion.

  2. Cook, stirring frequently, 5 minutes or until the onion is tender but not brown. 

  3. Add parsley and garlic. Cook, stirring constantly, 30 seconds. Immediately add chicken broth and beans.

  4. Stir in tomato and the next nine ingredients (through cayenne pepper). Turn cooker off. Close and lock the lid of the Instant Pot.

  5. Turn the steam release handle to 'Sealing' position. Press 'Manual'; select 'High Pressure,' and use [-] or [+] to choose 6 minutes pressure cooking time.

  6. When time is up, turn cooker off. Open the cooker using Quick Pressure Release. Press 'Sauté'. Use 'Adjust' to select "More" mode.

  7. Add collard greens, stirring frequently, 2-3 minutes or until soup just comes to a boil and kale wilts. Turn cooker off.

  8. Ladle soup into bowls; sprinkle with parmesan cheese (omit for vegetarian or vegan recipe). 

Recipe Notes

If using a slow cooker: Heat a medium pan over medium high heat. Once hot, swirl in oil. Sauté the onions until translucent. Cook, stirring frequently, 5 minutes or until the onion is tender but not brown. Add parsley and garlic. Cook, stirring constantly, 30 seconds. Transfer mixture to the slow cooker and add ingredients from broth to cayenne pepper. Cook on low for 6-8 hours. In the last 15 minutes of cooking, add in the collard greens. Cook until tender then serve warm.