Quinoa Minestrone Soup
My own gluten free rendition diverges from the classic minestrone blueprint yet echoes its essence using familiar components: such as the foundational mirepoix, fire roasted tomatoes, flavorful broth, beans, potatoes and a variety of vegetables.
Equipment
- 1 8 qt. pressure cooker
Ingredients
- 2 cups white onion diced
- 4 garlic cloves minced
- 1 1/2 cups carrots diced
- 1 cup celery diced
- 4 cups yellow potatoes peeled, diced
- 3 cups zucchini squash, diced
- 1 cup cut green beans optional
- 8 cups vegetable broth
- 1 -15 oz can crushed tomatoes no salt added
- 1 -14.5 oz can fire roasted tomatoes diced
- 1/2 cup quinoa uncooked, rinsed
- 1 tablespoon dried Italian seasoning blend
- 1 teaspoon dried basil
- 1 teaspoon salt subtitute or salt if you use it
- freshly ground black pepper to taste
- 2 -15 oz cans kidney beans, rinsed and drained
- 2 -15 oz cans cannellini beans, rinsed and drained
- fresh spincah chopped, optional
Instructions
- In an 8 QT Instant pot start the sauté mode. When hot add the onions, garlic, carrots and celery. Sauté until tender 6-7 minutes. (If you don't have an 8 QT cut the recipe in half for a 6 QT pressure cooker)
- Add potatoes, zucchini, optional green beans, vegetable broth, crushed tomatoes, fire roasted tomatoes, uncooked quinoa, Italian seasoning, dried basil, salt or salt substitute, black pepper to taste.
- Press cancel to top the sauté mode, put the lid on, then set it to high pressure for 5 minutes, quick pressure release. When pressure is released, carefully remove lid, add the rinsed and drained beans, stir to combine. Leave it on the warm setting and add more seasoning if desired, put the lid back on and let the beans get heated through which takes about 10 - 15 minutes. This is one of those soups that tastes even better the next day.
- Add chopped fresh spinach if desired, I prefer to add it fresh to each bowl when it is served. Garnish with fresh basil.
- This soup can be frozen for future meals.
Tried this recipe?Let us know how it was!