Classic Minestrone Soup Italian Minestrone Soup instant pot How to make Minestrone Soup

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 12 pound string beans cut in 12 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 dont 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: Step1 -In a 6 quarts pot add your oil onion and celery.
Step2- Put the flame on medium and start sweating the vegetables.
I also add the salt so it helps release the water.
Step3- Once onions are golden add your tomatoes chopped parsley and Parmigiano Reggiano rinds.
Let it cook for at least five minutes.
Step4- Place a smaller pot with 2 quarts of water and bring to a boil.
Step5- Start adding the boiling water to your cooking vegetables and gradually add all the remainder of the vegetables and beans.
Step6- 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.
Step7-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.
Step8- In a smaller pot for every cup of the minestrone add 13 cup of small pasta.
I used ditalini.
Cook for 8 minutes and serve with olio Santo and Pecorino Romano cheese. Bon Appetitto?. Please subscribe. To print the recipe - Classic Minestrone Soup Italian Minestrone Soup instant pot How to make Minestrone Soup

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