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Instant Pot Minestrone - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 15 1/2 ounces drain and rinse Kidney (Dark Red) Beans, Canned
  • 15 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
  • 32 fluid ounces Vegetable Broth/Stock
  • 3/4 cups dice Onion
  • 1 1/2 cups slice Celery
  • 2 cups slice Carrot
  • 2 cups dice Zucchini
  • 1 1/2 cups Diced Tomatoes, Canned

Serving Day Ingredients

  • 1 cup Small Shells

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 228 Calories
  • 2g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 709mg Sodium
  • 41g Total Carb
  • 8g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 11g Protein
  • 2 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit The Typical Mom for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round freezer containers. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 8 servings frozen in indicated container.**
  3. Add frozen contents and shells to the Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 4 minutes.
  6. Quick release pressure.

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