Minestrone Soup

• servings: 8 servings
• active time: 10 minutes
• total time: 19 minutes

Ingredients

1 Tbsp olive oil ($0.07)

1 cup onion ($0.21)

1/2 cup celery ($0.20)

1/2 cup carrots ($0.10)

1 tsp garlic ($0.02)

2 tsp Italian seasoning ($0.10)

1/3 cup tomato paste ($0.18)

1/2 tsp black pepper ($0.02)

1/2 cup beer ($0.12)

1 28 oz can crushed tomatoes ($0.84)

2 Tbsp vegetable bouillon ($0.38)

6 cups water ($0.00)

1 15 oz can cannellini beans ($0.47)

1 cup dry pasta ($0.18)

1 cup potatoes ($0.21)

1 cup frozen spinach ($0.98)

Directions

Chop the onion, celery, and carrots. Mince garlic. Dice potatoes and drain the beans if using.

Sauté onion, celery and carrots in oil, 5 minutes in the Instant Pot, then add garlic, tomato paste, Italian seasoning, and black pepper, and sauté another 2-3 minutes.

Deglaze the pot with beer or wine, then add the rest of the ingredients. If adding leftover scraps such as cooked rice, cooked pasta, etc add them now.Give the soup a stir, then put the lid on the Instant Pot and set the valve to sealing.

Pressure cook for 9 minutes at high pressure. Do a quick release when done.