Ninja Foodi Minestrone Soup
Tip: For added flavor and greater versatility, add up to 1 additional cup of any other diced vegetables you have in your fridge. If reheating next day, may need to add some water or stock as pasta absorbs liquid.
- 2 tbsp olive oil
- 2 cloves garlic, peeled, chopped
- 1 onion, peeled, diced
- 2 ribs celery, chopped
- 1 small courgette
- 2 carrots, peeled, sliced
- 1 tbsp Italian seasoning
- 3/4 tsp fine sea salt
- 1 tsp pepper
- 1 tin chopped tomatoes
- 2 tins (400g each) red kidney beans, rinsed, drained
- 100g small shaped pasta such as small shells or ditalini
- 120g fresh green beans, cut into thirds
- 80g spinach
- 1.5l vegetable broth
- For Garnish (Optional)
- Grated Parmesan cheese
- Fresh basil
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
After 5 minutes, add the oil, garlic, onion, celery, courgette, and carrots. Sauté for 5 minutes, until lightly softened.
Add the remaining ingredients. Stir to combine. Assemble the pressure cooker lid, making sure the pressure release valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
When cooking is complete, garnish the soup with Parmesan cheese and basil (optional) and serve.