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When you’ve had a busy day and want to eat something quick and warm for dinner, this is a perfect cozy one pot meal. With so many hearty, filling veggies and parmesan cheese,this flavorful minestrone soup is going to be one of the tastiest and filling soups you’ve ever had!
Ingredients:
(makes 2 servings)
1 small carrots, peeled and diced
2 cups low sodium chicken broth(Vegetable stock for vegetarians)
¼ cup diced tomatoes
½ cup (soaked overnight)Kidney beans,
¼ cup zucchini, chopped
2 cloves garlic, minced
¼ cup onion, diced
2 tbsp coriander, diced
½ tsp dried basil
½ tsp oregano
¼ tsp fennel seeds
1 pc bay leaf
1 tsp apple cider vinegar
2 tsp olive oil
½ tbsp parmesan
2 tsp parsley leaves
Black pepper to taste
Salt to taste
How to prepare:
Add olive oil in a pressure cooker and let it heat. Add garlic, onion, carrots and coriander. Cook, stirring occasionally, until tender (about 2-3 minutes). Stir in basil, oregano and fennel seed until fragrant (about 1 minute)
Stir in chicken (or vegetable) stock, diced tomatoes, kidney beans, zucchini and bay leaf. Close the lid and pressure cook over a medium flame for 10 min
Stir in apple cider vinegar; season with salt and pepper, to taste
Serve immediately, garnished with parmesan and parsley, if desired