A delicious multi-cooker vegetarian recipe for traditional minestrone soup.
This Multi-Cooker Minestrone Soup uses butter as the fat base for sauteing the veggies. It some how adds just the teensiest hint of creaminess to the soup. You could certainly use olive oil, but try it with butter and see if you notice a difference!
This bowl of delicious will warm your heart and fill your tummy! Enjoy!
We hope you enjoy this scrumptious multi-cooker vegetarian recipe.
Multi-Cooker Minestrone Soup – prepared on Stovetop mode.
- 2 Tbsp butter
- 1 small white onion, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, crushed
- 4 carrot sticks, peeled and chopped
- 1/2 lb. green beans, trimmed and cut into 1″ pieces
- 15 oz. can tomato sauce
- 15 oz. can red kidney beans, drained and rinsed
- 1 tsp Italian seasoning blend
- 6 cups vegetable stock
- 1 1/2 cups (12 oz.) elbow pasta noodles
- Salt and pepper to taste
- Parmesan cheese & fresh basil, optional garnishes
- In the multi-cooker insert, melt the butter on Stovetop Low or Saute at 350 F. Then, saute the chopped onion, chopped celery, and crushed garlic cloves for 4 to 5 minutes. Stir in the chopped carrots, green beans, tomato sauce, red kidney beans, and Italian seasoning and bring to bubbling.
- Switch to Stovetop High or Saute at 400 F and then pour in the vegetable stock and bring back to boiling over medium high heat. Let cook for about 10 minutes.
- Stir in the pasta and cook at a rolling boil for 8 to 10 minutes, or until pasta is cooked al dente.
- Season with salt and pepper to taste.
- Spoon into serving bowls and top with Parmesan cheese and fresh basil.
- Serve Multi-Cooker Minestrone Soup with optional Parmesan cheese and chopped fresh basil.