Vegan Instant Pot: Minestrone con Riso Recipe

Vegan Instant Pot: Minestrone con Riso Recipe - A good minestrone should be chock-full of vegetables, with a light, tomatoey broth and some sort of starch to add heartiness. In this pressure cooker version, I prefer to include rice, since it holds up better than pasta (see Note if you want to use potatoes instead). Serve the soup with some olive oil–drizzled bread for a more filling meal.

Serves 6 to 8
Vegan Instant Pot: Minestrone con Riso Recipe

Ingredients for Vegan Instant Pot: Minestrone con Riso Recipe:

  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ head green cabbage, cored and chopped
  • 2 zucchini, diced
  • 1½ cups cooked cannellini or kidney beans, or 1 (15-ounce) can cannellini or kidney beans, rinsed and drained
  • 1 (14½-ounce) can diced tomatoes
  • 4 cups low-sodium vegetable broth
  • ½ cup long-grain white rice
  • 1½ teaspoons Italian seasoning
  • 1 bay leaf
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions for Vegan Instant Pot: Minestrone con Riso Recipe:

  1. Select the Sauté setting on the Instant Pot, add the oil, and heat for 1 minute. Add the onion, carrot, celery, salt, and pepper and sauté for about 5 minutes, until the onion softens but is not browned. Add the cabbage, zucchini, beans, tomatoes and their liquid, broth, rice, Italian seasoning, and bay leaf and stir well. It’s fine if the vegetables aren’t fully submerged, as they will release their own liquid as they cook.
  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 5 minutes at high pressure. (The pot will take about 20 minutes to come up to pressure before the cooking program begins.)
  3. When the cooking program ends, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, remove and discard the bay leaf, and stir in the parsley.
  4. Ladle the soup into bowls and serve piping hot.

For a grain-free soup, substitute 1 pound of peeled, diced russet potatoes for the rice.

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