My grandparents always loved going to lunch a Casa Mia, typically on Wednesday. We’d enjoy their minestrone soup and green salad with a toasted Italian roll smothered in butter. To this day, when I go back to my hometown Casa Mia is typically a stop for me. Since I do not eat animal products often, I try to get a majority of my daily protein from legumes, but I also LOVE legumes, so it really isn’t that hard. Bob’s Red Mill has this great 13 bean soup mix and I thought, Casa Mia Minestrone with a ton of legumes and you have Beanestrone. It’s even better the next day 🙂
Beanestrone aka Minestrone
- 1 Instantpot
- 4 tablespoons olive oil
- 1 cup diced onion about ½ large onion
- 2 carrots diced
- 1 stalk celery diced (optional)
- 4 cloves garlic minced
- 1 large can diced or crushed tomatoes 28oz-ish
- 1 can green beans + liquid 14oz
- ¼ - 1 teaspoon red pepper flake depending on preferred amount of spice
- 2 teaspoons oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 bouillon cubes
- 1 cup soup beans I love Bob’s Red Mill 13 Bean Soup Mix
- 8 cups filtered water
- 1 cup whole wheat rotini pasta or other preferred pasta
- Set Instant Pot to sauté high. Add olive oil and let heat for 30 seconds.
- Add onions and sauté for until softened, about 3 minutes. Add carrots, celery and garlic. Sauté until garlic is fragrant, about 30 seconds.
- Add tomatoes, the liquid from the green beans, setting beans aside, red pepper flake, oregano, salt, black pepper, bouillon cubes, soup beans and water.
- Turn Instant Pot off. Thoroughly mix ingredients. Lock lid into place. Set Instant Pot on high pressure for 40 minutes.
- After 40 minutes, quick release the pressure. Add the green beans and pasta to the soup. Mix well. Lock lid into place. Set Instant Pot on high pressure for 6 minutes. Quick release.
- Season with salt, pepper, and red chili flake to taste.
- Store in refrigerator up to 5 days.
- Freeze up to 6 months.
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