Ingrédients (4 portions)

Olive oil 1 tablespoon

Onion 1

Carrots 2

Celery 2 stalks

Garlic 3 cloves

Diced tomatoes 1 can

Vegetable broth 6 cups

Kidney or cannellini beans 1 can

Small pasta 1 cup

Zucchini 1

Italian seasoning 1 teaspoon

Préparation

Sauté onion, carrots, celery, and garlic using the Sauté mode.

Add tomatoes, broth, beans, zucchini, pasta, and seasoning.

Cook on high pressure for about 4 to 5 minutes.

Perform a quick release with caution.

Adjust salt and pepper to taste.

Serve with Parmesan cheese if desired.

Notes & Astuces du chef

This recipe is based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-minestrone-soup/. This is a summarized French version for the website. Estimated nutritional information per serving is provided to complete the recipe card, unless otherwise specified. No fish/seafood.

COOKING MEALS BOOK

Plat principal

(sans titre)

Difficulté Easy	Préparation 15 min	Cuisson - min	Repos 10 min	Portions 4
Méthode Instant Pot	Origine Italienne	Catégorie Plat principal	Visibilité Publique

Ingrédients (4 portions)

Olive oil 1 tablespoon
Onion 1
Carrots 2
Celery 2 stalks
Garlic 3 cloves
Diced tomatoes 1 can
Vegetable broth 6 cups
Kidney or cannellini beans 1 can
Small pasta 1 cup
Zucchini 1
Italian seasoning 1 teaspoon

Préparation

Sauté onion, carrots, celery, and garlic using the Sauté mode.
Add tomatoes, broth, beans, zucchini, pasta, and seasoning.
Cook on high pressure for about 4 to 5 minutes.
Perform a quick release with caution.
Adjust salt and pepper to taste.
Serve with Parmesan cheese if desired.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

300 kcal

Calories

13g

Protéines

48g

Glucides

Lipides

Fibres

760mg

Sodium

(sans titre)

Ingrédients (4 portions)

Préparation

Vous aimez cette recette ? Donnez votre avis !

(sans titre)