Autumn Roots Minestrone
Place a 6-qt. Instant Pot on Saute setting. Add oil. When oil is hot, add onion and garlic and cook until softened, stirring occasionally.
Ingreadient
- 2 tbsp vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 32- ounce carton reduced-sodium chicken or vegetable broth
- 1 15 to 16-ounce can cannellini beans, rinsed and drained
- 1 14.5- ounce can fire-roasted diced tomatoes, undrained
- 2 1/2 cups 1-inch chunks peeled rutabaga
- 2 cups 1-inch chunks peeled sweet potato
- 3/4 cup 1-inch chunks peeled parsnip
- 1 tsp dried basil, crushed
- 1/4 tsp salt
- 1 cup dried ditalini pasta
- 2 cups very-thinly sliced Brussels sprouts, 4 oz
- 1 to 2 tbsp red wine vinegar
- Shaved or finely shredded Pecorino Romano cheese
Direction
- Place a 6-qt. Instant Pot on Saute setting. Add oil. When oil is hot, add onion and garlic and cook until softened, stirring occasionally.
- Stir in the next eight ingredients (through salt). Lock lid in place. Set Instant Pot on High Pressure to cook 10 Minutes. Turn off Instant Pot; let stand 15 Minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
- Stir in pasta. Cover; let stand 10 to 15 Minutes or until pasta is tender. Stir in Brussels sprouts and red wine vinegar to taste. Serve topped with cheese.
- In a 6-qt. slow cooker combine the first eleven ingredients (through salt). Cover and cook on low 7 to 8 Hours or High 4 to 5 Hours or until vegetables are tender. Stir in pasta; cover and let stand 10 to 15 Minutes or until pasta is tender. Stir in Brussels sprouts and red wine vinegar to taste. Serve topped with cheese.
