Photo: Roberto Caruso
This hearty minestrone has all the richness and flavour of a soup that's been simmering all day, but you can get it on your table in under an hour.
2 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
1 796-mL can diced tomatoes
3/4 cup pearl barley, rinsed
2 tsp Italian seasoning
2 bay leaves
1 1/2 tsp salt
1/2 tsp pepper
1 900-mL carton no-salt-added vegetable broth
1 540-mL can no-salt-added black beans, drained and rinsed
8 cups torn kale
1/3 cup store-bought basil pesto
1/2 cup finely grated Parmesan
olive oil, optional
Combine celery, carrots, onion, tomatoes, barley, Italian seasoning, bay leaves, salt, pepper and broth in the Instant Pot.
Put the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 20 min (will take about 20 min to come to pressure). When cooking finishes, open the pressure-release valve to depressurize, 2 to 3 min.
Open lid and stir in 2 cups hot water, black beans and kale. Let sit, uncovered, until kale is slightly wilted, about 3 min.
Ladle soup into bowls and stir spoonful of pesto into each bowl. Sprinkle with Parmesan, and drizzle with extra-virgin olive oil, if desired.
Calories 171, Protein 13g, Carbohydrates 28g, Fat 5g, Fibre 5g, Sodium 622mg.
Excellent source of Vitamin A.
If you're making this soup ahead, the barley will soak up the broth as it sits. Add a splash of water to each portion when reheating, depending on desired soup consistency.
Originally published in the Today’s Parent March/April 2019 issue. Photo by Roberto Caruso.
Note: These recipes were developed using the Instant Pot Duo Plus model. Results may vary on different models.
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