Instant Pot Minestrone Soup

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

2 tablespoons olive oil

3 cloves garlic (minced)

1 onion (diced)

2 carrots (peeled and diced)

2 ribs celery (diced)

1 1/2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon fennel seed

6 cups chicken stock

1 (28-ounce) can diced tomatoes

1 (16-ounce) can kidney beans (drained and rinsed)

1 zucchini (chopped)

1 (3-inch) Parmesan rind

1 bay leaf

Kosher salt and freshly ground black pepper (to taste)

3/4 cup ditalini pasta

1 bunch kale (stems removed and leaves chopped)

2 teaspoons red wine vinegar

1/4 cup shaved Parmesan

Instructions

Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in basil, oregano and fennel seed until fragrant, about 1 minute.

Stir in chicken stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes.

Stir in kale until wilted, about 2 minutes.

Stir in red wine vinegar; season with salt and pepper, to taste.

Serve immediately, topped with Parmesan.