Come January all we crave is a warm and flavorful bowl of soup, preferably this comforting Minestrone made with Tuttorosso Italian Inspirations Tuscan Herb Diced Tomatoes! We made this version in the Instant Pot® using the slow cooker function, but you can certainly make it on the stove top if you prefer! What we love about the Instant Pot® as a slow cooker is you can use the sauté function to brown all of your veggies before they slow cook to maximize flavor.
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 1 large yellow onion, diced
- 1 shallot, minced
- crushed red pepper flakes, To Taste
- 1 teaspoon dried thyme
- 3 large carrots, diced
- 3 celery stalks, diced
- 1 fennel bulb, cored and chopped
- 3 medium yukon gold potatoes, chopped
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1 tablespoon Tuttorosso Tomato Paste
- 1/2 cup dry white wine
- 2 (14.5 oz) cans Tuttorosso Italian Inspirations Tuscan Herb Diced Tomatoes
- 6 cups chicken stock
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 parmesan rind, optional
- 1 bunch kale, stalks removed, chopped
- 2 cups pasta, cooked
- parmesan cheese, freshly grated, for serving
Set your Instant Pot® to ‘sauté’ and add olive oil. Add pancetta and let cook until most of the fat has rendered and it begins to crisp. Remove from the pan with a slotted spoon and set aside.
To the fat remaining in the Instant Pot®, add the onion, shallot, crushed red pepper flakes, dried thyme and a pinch of salt and pepper. Cook for about 5 minutes, or until the onions turn translucent and begin to soften.
Once the onions have softened, add the carrots, celery, fennel, potatoes and zucchini. Cook until the vegetables begin to brown and soften slightly, about 10 minutes. Add the garlic and tomato paste and cook for about 1 minute, stirring to coat all of the vegetables. Add the wine, scraping up any brown bits that have formed, and let it reduce by half.
Add the tomatoes, chicken stock and parmesan rind (if using), beans and reserved pancetta. Seal the Instant Pot® and set to the slow cook function for 5 hours.
After 5 hours of cooking time, open the pot and check if the vegetables are tender. (If not, set the pot back to the ‘sauté’ function and cook until tender). With the pot on ‘sauté’ add the kale and cook until bright green and tender about 5 minutes. Turn off the pot and ladle soup into bowls add cooked pasta to each bowl and garnish with fresh parmesan cheese before serving.