Instant Pot Minestrone with Spinach
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Ingredients
- 1½ (32-oz) cartons low-sodium vegetable broth
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 1 (15-oz) can organic dark red kidney beans, drained and rinsed
- 1 (15.5-oz) can cannellini beans, drained and rinsed
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 cup chopped onion
- 2 tsp Italian seasoning
- ½ tsp garlic salt
- 1½ cups ditalini pasta
- 1 (5-oz) pkg baby spinach
Instructions
- Combine all ingredients except spinach in a 6-quart Instant Pot. Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Manual for 5 minutes.
- When timer sounds, turn pot off, and release steam using Quick Release method. Stir in spinach until wilted.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
350
|
350
|
| Fat (g) | 1 | 1 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 17 | 17 |
| Carb (g) | 70 | 70 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 893 | 893 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
