Minestrone Soup
- Number of Servings: 9
Ingredients
2 tbsp Extra Virgin Olive Oil 2 serving Celery Stalk (1 med stick 7-8 in) (by SUNFLOWR) 1 serving Spanish Onion (with all nutri info) 1 Med onion serving (by LMG540) 3 clove Garlic 113 grams Carrots, raw 1 tsp Dried Oregano (by ARCTIC.ORCA) 1 tbsp Basil 0.125 tsp Windsor Table Salt (by ARCTIC.ORCA) 3.5 cup Aylmer Canned diced tomatoes (by LILBLUEVIXEN) 4 cup Vegetable Broth 2 serving Barilla Plus Elbow pasta(1 Cup cooked) 0.50 cup Spinach, fresh 1.87 cup Beans, white
1. Set instant pot to sauté. Add olive oil, onion, celery, carrot and garlic. Mix until softened
2. Add basil, oregano, salt, pepper, diced tomatoes, broth, spinach (optional), bay leaf and pasta.
3. Close lid and manual for 6 minutes.
4. Let sit 1-2 minutes then vent.
5. Remove lid and add beans.
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user DESERTVIPER.
2. Add basil, oregano, salt, pepper, diced tomatoes, broth, spinach (optional), bay leaf and pasta.
3. Close lid and manual for 6 minutes.
4. Let sit 1-2 minutes then vent.
5. Remove lid and add beans.
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user DESERTVIPER.
Nutritional Info Amount Per Serving
- Calories: 177.9
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 708.9 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 5.2 g
- Protein: 7.4 g
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