Instant Pot Minestrone Soup

A rich vegetable soup which is extremely flavorful and hearty.    Did I mention healthy?   It is - loaded with veggies.  This soup is delicious and it all comes together nicely in your Instant Pot.  Carrots, celery, cabbage, beans,  are cooked together in a broth consisting of your favorite marinara sauce with some  chicken broth and for an added kick pesto.  Add some garlic, onion powder, bay leaves, paprika, and of course salt and pepper and you have a wonderful meal for your family.




I served the soup with some grated Parmesan cheese.  Mmmmm good.

Instant Pot Minestrone Soup
From Pinch of Yum Adapted by From My Southwest Kitchen

Ingredients:
4–5 carrots, chopped
4–5 celery stalks, chopped
1 teaspoon onion powder
3 cloves garlic, minced
half of a head of green cabbage, thinly sliced
1/4 cup  pesto
1 24-ounce jar of  marinara sauce
1 14-ounce can cannellini or navy beans
3 cups chicken broth
1 teaspoon salt
3 bay leaves
2 teaspoons smoked paprika
Parmesan cheese for grating over soup
Directions:
1. Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting  (30 minutes).
2. Use the quick release to let the steam out (hang on, it takes a few minutes). Pull out the bay leaves.
Serve with Parmesan cheese.

Serves 4-6

Penne with Pancetta and Asparagus

Whats for dinner?   How does  a creamy pasta dish with a nice savory flavor with some browned asparagus.  You couldn't find a tastier dish in your local restaurant.  And to think, you made it at home and saved a bundle.  Pasta is one of those dishes  restaurants make a killing on.

The creamy sauce in this recipe comes from macaroni cheese.  I admit, I was impressed by the delicious creamy texture of this cheese.  The savoriness comes from the pancetta and garlic.  Add some asparagus, grated Pecorino, lemon juice, and chopped basil to complete the dish.   Delicious.

I hope you enjoy this dish as much as the family did.

Penne  with Pancetta and Asparagus
From Cook's Country

Ingredients:
4 ounces pancetta, cut into 1/2-inch pieces
1 pound asparagus, trimmed and cut on bias into 2-inch lengths
1/8 teaspoon table salt, plus salt for cooking pasta
1 garlic clove, minced
1 pound penne
8 bounces (1 cup) mascarpone cheese
1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
1 tablespoon lemon juice
1 teaspoon pepper
1/3 cup chopped fresh basil

Instructions:
1. Cook pancetta in 12-inch nonstick skillet over medium heat until lightly browned and crispy, about 10 minutes.  Using slotted spoon, transfer pancetta to paper towel-lined plate, leaving fat in skillet.
2.  Heat fat over high heat until just smoking.  Add asparagus and salt and cook, without stirring, until just starting to brown, about 3 minutes.   Stir and continue to cook until asparagus is browned and tender, about 2 minutes longer.  Off heat, stir in garlic.
3. Meanwhile, bring 4 quarts water to boil in large pot.  Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.  Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot over low heat.
4. Add mascarpone, Pecorino, lemon juice, pepper, pancetta, asparagus, and 1 cup reserved cooking water to pot and toss and stir vigorously to thoroughly combine, about 1 minute.  Let pasta rest off heat for 3 minutes.  Stir in basil.  Adjust consistency with remaining reserved cooking water as needed.  Season with salt and pepper to taste.  Serve, passing extra Pecorino separately.

Serves 4 to 6