Minestrone Soup
Minestrone Soup is a classic tomato based soup filled with vegetables and often rice or pasta. This recipe makes enough to serve a crowd and would be perfect for a gathering or as a holiday appetizer for your whole family.
TIP:Once cooking is complete, the pasta will continue to absorb the vegetable stock. Add up to 2 cups additional stock after cooking to maintain a soupy consistency.
- Contains Dairy
- Contains Wheat
Prepared with
Ingredients
- 1 tablespoon canola oil
- 3 carrots, peeled, thinly sliced
- 3 celery ribs, thinly sliced
- 1 white onion, chopped
- 4 cloves garlic, peeled, minced
- 1 can (28 ounces) diced tomatoes
- 12 cups vegetable stock
- 1 tablespoon dry oregano
- 1 box (16 ounces) dry elbow pasta
- kosher salt, as desired
- ground black pepper, as desired
- 1 bag (12 ounces) green beans, chopped
- 1/4 cup parsley, chopped
- 1 cup grated Parmesan cheese
- red chili flakes, as desired
Instructions
Step 1
Remove the lid from the pot. Turn dial to SEAR/SAUTÉ set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
Step 2
Add the oil, carrots, celery, onion, and garlic to the pot. Cook uncovered for 5 minutes, stirring occasionally.
Step 3
Add the tomatoes, stock, oregano, pasta, salt, and pepper to pot. Stir to combine, then cover with the lid.
Step 4
Turn dial to BAKE, set temperature to 400°F, set time to 30 minutes, and press START/STOP to begin cooking.
Step 5
After 25 minutes, add the green beans to the pot and stir to combine. Cook uncovered for 5 minutes, until green beans are tender.
Step 6
When cooking is complete, serve the soup immediately with parsley, Parmesan cheese, and chili flakes as desired.