Instant Pot Veggie Ditalini Soup

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I don’t know about you, but I am a firm believer that carbon-dating is best left in the hands of smart anthropologists and geologists: it doesn’t belong in my freezer. That said, I had a few food sundries of questionable age hiding in deep storage – and thought of this fabulous recipe to help clean things out.  It is so versatile that you can easily vary the veggies and pasta, depending on what you have on-hand.

I happened to have enough mixed vegetables to feed an army, as a result of a request to my spouse to bring some home from Sam’s. I should have been thinking:  Sam’s is not exactly the source for smaller quantities.  A big time saver in this recipe is the jar of marinara: it adds a ton of flavor in one easy step.

The more traditional version of this recipe calls for cannellini beans or Great Northerns to add creaminess to the soup. I didn’t have any, so used 1/2 a bag of leftover frozen lima beans – which turned out to be a flavorful and better addition that didn’t fall apart under high pressure. (Don’t tell your Italian grandmother!)

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Are you ready to reclaim your space with this surprisingly delicious and lightning-fast recipe? Here you go:

INGREDIENTS

2 Tbsp olive oil
1/2 Cup diced onion
1 minced garlic clove
1 tsp oregano
1-2 turns of cracked black pepper
4 C mixed vegetables (carrots, peas, corn), rinsed if frozen, drained if canned
1 1/2 C lima beans, rinsed if frozen, drained if canned
1 15 oz can diced tomatoes (undrained)
1 jar of marinara sauce
1 32 oz container vegetable broth
32 oz water (or a second container of broth)
4 oz ditalini pasta (1/4 box)
2 C broccoli heads cut into bite-sized pieces (rinsed if frozen)
Fresh parmesan cheese for garnish (optional)
Fresh flat leaf parsley for garnish (optional)

METHOD

  1. Set instant pot to SAUTE. heat the oil. Cook onions until translucent. Add garlic, oregano and black pepper. Saute until the garlic starts to turn brown.
  2. Add mixed vegetables and lima beans to the pot. Mix well.
  3. Add tomatoes, marinara, vegetable broth and water. Stir.
  4. Add ditalini pasta, stir.
  5. Set instant pot to HIGH PRESSURE (hp) for 10 minutes and cover with lid.
  6. When cycle is complete, allow pot to sit for 2 minutes. QUICK RELEASE the steam.
  7. Carefully remove the lid, and stir in the broccoli.
  8. Serve with freshly grated parmesan cheese and parsley (optional).

ENJOY!

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