Classic Minestrone Soup | Italian Minestrone Soup instant pot | How to make Minestrone Soup |
Ingredients:
3 tablespoons extra virgin olive oil
1 large onion chopped
5 celery stalks rounds
5 large carrots
2 cups plum tomatoes chopped or 14 ounces can tomatoes (400 grams)
2 cups frozen peas thawed
1/2 pound string beans cut in 1/2 inch pieces (225 grams)
2 large zucchini or 3 medium
1 large potato or 2 medium
3 2 inch square Rinds of Parmigiano Reggiano cheese
2 cans organic beans 15 ounces each (425 grams) drain but don’t rinse. I used northern bean and pinto
Fresh parsley
Salt to taste
Fresh cracked pepper to taste
Pecorino Romano grated
Ditalini pasta (optional)
2 quarts of boiling water
Directions:
Step#1 -In a 6 quarts pot add your oil, onion, and celery.
Step#2- Put the flame on medium and start sweating the vegetables. I also add the salt so it helps release the water.
Step#3- Once onions are golden add your tomatoes, chopped parsley, and Parmigiano Reggiano rinds. Let it cook for at least five minutes.
Step#4- Place a smaller pot with 2 quarts of water and bring to a boil.
Step#5- Start adding the boiling water to your cooking vegetables and gradually add all the remainder of the vegetables and beans.
Step#6- Add enough water to cover all the vegetables. Bring to a boil. Lower your flame, place a lid on it and continue cooking for an hour. Taste and adjust the salt.
Step#7-You can serve the minestrone with a drizzle of olio Santo (red crushed pepper infused olive oil ) and Pecorino Romano cheese or cook small pasta in it.
Step#8- In a smaller pot for every cup of the minestrone add 1/3 cup of small pasta. I used ditalini. Cook for 8 minutes and serve with olio Santo and Pecorino Romano cheese.
Bon Appetitto🍷
Classic Minestrone Soup | Italian Minestrone Soup instant pot | How to make Minestrone Soup