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Instant Pot Vegetarian Minestrone
Add oil, onion, carrot, celery, garlic and salt to Instant Pot and set to "Sauté" for 2 minutes, then add rosemary, thyme, oregano, tomatoes and tomato paste. Sauté for another 2 minutes, stirring. Add all remaining ingredients except cheese and pasta to the pot. Close lid and set to "Manual" for 10 minutes. While the soup is cooking, cook pasta in a separate pot on the stove in accordance with the brand's instructions. Once the Instant Pot beeps, use the quick-release valve to open the cooker. Add pasta to serving bowls, then ladle in the soup. Serve sprinkled with cheese.
Ingredients:
1)
olive oil : 2 tablespoon
2)
chopped yellow onion : 1 cup
3)
medium carrot, chopped : 1
4)
celery stalks, chopped : 2
5)
garlic cloves, chopped : 3
6)
sea salt : 2 teaspoon
7)
fresh rosemary : 1 teaspoon
8)
thyme : 0.5 teaspoon
9)
oregano : 1 teaspoon
10)
canned diced tomatoes : 2 cup
11)
tomato paste : 0.25 cup
12)
black pepper : 0.5 teaspoon
13)
red pepper flakes : 0.25 teaspoon
14)
vegetable stock : 3 cup
15)
balsamic vinegar : 1 teaspoon
16)
canned kidney beans, drained : 1
17)
chopped zucchini : 1.5 cup
18)
red wine vinegar : 1 tablespoon
19)
chopped collard greens (stems removed) : 1.5 cup
20)
brown rice pasta shells : 0.75 cup
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