Soup
Ingredients
- ½ cup chopped celery
- 2 large carrots, chopped
- 1 yellow squash, chopped
- 2 tbsps olive oil
- 6 cloves garlic, minced
- 1 can (15 oz) tomato puree
- 6 cups vegetable broth
- 1 cup small shell pasta
- 1 can white kidney beans (cannellini), drained and rinsed
- 4 oz fresh spinach
- 1 tbsp Italian seasoning
- 2 tsps black pepper
- Salt, to taste
Notes
“Especially in the winter months, I crave a hearty, warm soup. I have always loved minestrone and grew up having it often (mostly from Olive Garden). This recipe is incredibly easy and makes about 6 servings! Feel free to customize it any way you like, almost any veggie will work. I enjoy mine with some sourdough garlic bread and a sprinkle of fresh parmesan!”
Submitted by Siddhi Patadia, fourth-year student in the School of Medicine at Baylor College of Medicine
Directions
- Set the Instant Pot to saute and heat the olive oil.
- Add in celery, carrots and squash and sauté for about 6 minutes.
- Add the garlic, ¼ can of tomato purée, black pepper, Italian seasoning and salt to taste. Sauté for another 2 minutes.
- Pour in 1 cup of vegetable broth to deglaze the pot, scraping the bottom to remove any browned bits.
- Add in the remaining broth, tomato purée, pasta shells and kidney beans, and stir well.
- Lock the lid and pressure cook on high for 9 minutes. Quick release once finished.
- Stir in the spinach and let it heat for about 2 minutes, until wilted.
- Taste and adjust seasoning as needed.
- Serve warm and enjoy!
Prep time: 20 minutes; cook time: 20 minutes; serves 6
BCM Family 