Instant Pot Minestrone Soup
Ingredients
- 45 carrots – , chopped
- 45 celery stalks – , chopped
- half an onion , chopped
- 3 garlic cloves , minced
- half of a green cabbage head of , thinly sliced
- 1/4 pesto DeLallo pesto
- 24 marinara sauce 1 – jar of DeLallo marinara sauce
- 14 cannellini or navy beans 1 – can
- 3 water
- 1 teaspoon 1 teaspoon salt
- 3 bay leaves
- 2 teaspoons 2 teaspoons smoked paprika (optional – see notes)
- 1 bulgur uncooked
- chopped fresh parsley
- Parmesan for topping
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Instructions
- Add All Ingredients: Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting (30 minutes). Go put your feet up!
- Cook Bulgur: Use the quick release to let the steam out (hang on, it takes a few minutes). Pull out the bay leaves. Add the bulgur, replace cover, and let it all sit together to cook the bulgur for a while (about 20 minutes). Add more water as needed.
- Serve: Serve with Parmesan and fresh parsley. I’d also like to mention that the leftovers are mighty delicious.
Source
Original recipe: View Original