Looking for a healthy, soothing, and delicious meal? Look no further! Make a pot of Italian Minestrone tonight! This goes great with Italian Salad and Garlic Bread and finish it with Cannoli for dessert! #sonomnom4u #ItalianMinestrone #vegetarian
1/2 cup olive oil
5 cloves garlic, minced
1 onion, chopped
6 sliced bacon, chopped (omit for vegetarian version!)
2 large carrots, peeled and sliced
3 stalks celery, sliced
1 bunch asparagus, cut into long pieces
2 medium potatoes, chopped
1 zucchini, chopped
1 lb fresh kale, chopped
1 (15.5 oz) can Cannelini beans
1 (15.5 oz) can Kidney or black beans
8 cups vegetable broth
1 bunch fresh flat italian parsley, chopped
1 cup ditalini pasta
1 TBSP fresh sage, chopped
2 tsp italian seasoning
1 6 oz wedge of parmesan, cut into quarters
fresh cracked pepper
freshly grated parmesan for serving
Stovetop:
In a large pot, add olive oil, garlic, onion and bacon and cook until bacon is crispy. Add carrots, celery, asparagus, potatoes, zucchini, and beans and cook until veggies are about half done. Add vegetable broth, ditalini pasta, sage, italian seasoning, pepper and parmesan wedge pieces. Boil for about 20 minutes. Add kale and parsley and turn down heat to a simmer for about 20 more minutes. Serve hot with fresh Garlic Bread.
Instant Pot:
Put instant Pot setting on Saute. Add olive oil. When olive oil is hot, add olive oil, garlic, onion and bacon and cook until bacon is crispy. Add carrots, celery, asparagus, potatoes, zucchini, and beans and cook until veggies are about half done. Add vegetable broth, Ditalini pasta, sage, italian seasoning, pepper and parmesan wedge pieces. Set to manual and enter 20 minutes. Make sure the pressure release valve is in the center location. After 20 minutes, release heat and add kale and parsley and turn down heat to low/warm.
