Minestrone Soup Recipe ( Super Healthy )

Photo: Uncut Recipes

---

 

 

TRADITIONAL ITALIAN RECIPE: Minestrone is a classic hearty Italian vegetable soup, usually made with a base of tomatoes, pasta and rice. There is really no set recipe for minestrone since it is usually made of whatever vegetables you have there in the fridge or at home... but this recipe is what I like to keep in my freezer... ready to be made, perfect for adults and youngs... and most importantly... incredibly easy to cook.

 

 

 

---

---

Skill Level:	Time: 2-4 Hours
Price:	Makes: 16 Servings

---

---

 

 

 

Ingredients:

---

Conversions

 

 

 

Directions:

---

 

01 - Start chopping Sweet Potatoes and Pumpkin, and put them in a large stainless steel pressure cooker. For this recipe, and the amount we've made, we've used a T-fal P45007 Clipso Stainless Steel 8 Liters/Quart, and filled it up 5/8 with water.

We've used this particular pressure coocker for its unique thick base. The new model for example have a thinner base, not great for long-slow-cooking.

02 - Add some Salt to the Water and turn the heat to medium. You'll chop all the ingredients and add them straight to the pressure cooker as the water heats up and boils.

You'll also won't need the pressure cooker's lid. Remember, we're using this particular pressure cooker for its thick Stainless Steel base, not for the pressure cooking capability. So, don't cover.

Photo: Uncut Recipes

03 - In this order, to make sure everything cooks at the right time, chop and add into the pressure cooker: Carrots,

Photo: Uncut Recipes

04 - Zucchini,

Photo: Uncut Recipes

05 - Onion,

Photo: Uncut Recipes

06 - And Tomatoes.

Photo: Uncut Recipes

07 - Now add Quinoa, Green Peas, Black Rice, Barley and Lentils.

Photo: Uncut Recipes

08 - Now add Marrowfat Peas, Red Kidney Beans and Chickpeas.

Photo: Uncut Recipes


Photo: Uncut Recipes

09 - Wash and chop the Celery Ribs.

Photo: Uncut Recipes

10 - Wash and chop the Spinach and let everything cook for about 5 extra minutes.

Photo: Uncut Recipes

11 - Blend, reducing everything to a fine soup. Blend little by little in small batches, transfering the blended Minestrone to a second large pot until you finish the minestrone in the pressure cooker. During this procidure do not throw the water away. Everything must be used.

Photo: Uncut Recipes

12 - You can transfer the Minestrone Soup into 14-16 small containers of 250ml/8.45oz and once cooled, put a couple in the fridge and the rest in the freezer. At this point, you'll still have some Minestrone left to enjoy with some Pasta or rice before cleaning everything up.

Photo: Uncut Recipes

Notes:

---

 

- Although everything should be used, remember to peel: Sweet Potatoes, Pumpkin, Carrots and Onions.

 

- You don't need to add the Extra Virgin Olive Oil until you mix the Minestrone Soup with the Pasta or Rice. Also, Oil is quite hard to remove from plastic container.

- If you want to use the frozen Minestrone Soup, simply shower the container under hot water until the soup is easily removable from the container and put it in a pan with some water. Flip the frozen Minestrone Soup every 2 minutes until it has completely melted. At this point, you can add Oil, mix, and Pasta or Rice.

 

 

 

---

---

Written by: Uncut Recipes

Disclaimer

---

---