This isn't what I would call an authentic or traditional minestrone. It's simply my way of making a hearty minestrone that's amazingly healthy and quick! I prefer not to use salt or pepper in much of my cooking, to allow the flavors of the food to shine through.
Ingredients
- Italian turkey sausage links, casings removed: 0.5 pound
- water: 2 cups
- chicken soup base (such as Better than Bouillon®): 2 tsp
- cannellini beans: 1 can (15 ounce can, drained and rinsed)
- zucchini, sliced into half moons: 1 piece
- medium yellow onion: 1 piece (diced)
- carrots, peeled and: 2 piece (diced)
- garlic: 2 clove (minced)
- bunch fresh spinach: 1 piece (chopped)
- Italian herbs: 0.5 tsp (dried)
- rosemary: 0.25 tsp (dried)
- freshly grated Parmesan cheese: 0.5 cup
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add spinach, Italian herbs, and rosemary; stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.
