Instant Pot Fall Harvest Minestone Soup

Instant Pot Fall Harvest Minestone Soup

While we were on vacation, we made this Minestrone recipe, originally from Ina Garten. It was super satisfying, especially because the weather was cold up north! The day we arrived back at home, we harvested all of the remaining veggies from our own yard—snow was on the way. Our crop this year included over 20 winter squash, and a giant pile of swiss chard. With Ina’s recipe fresh on my mind, I knew one way to put those veggies to work. After a few adaptions, we had a pot full of perfectly fall minestrone. Cozy, but also chock-full of veggies, which is just want I look for right after vacation.

Instant Pot Fall Harvest Minestone Soup
Instant Pot Fall Harvest Minestone Soup

Instant Pot Fall Harvest Minestone Soup

Published October 17, 2019 by
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Serves: 6   |    Active Time: 30 minutes



Ingredients:

  • 2 ounces diced pancetta or diced thick-cut bacon (optional)
  • 1 tablespoon coconut oil or other cooking oil
  • 1 yellow onion, diced
  • 2 stalks of celery, diced
  • 2 large carrots, diced
  • 4 cloves of garlic, minced
  • 1/2 cup white wine
  • 2 cups diced butternut squash (peeled and seeds removed)
  • 1 16-ounce can cannellini beans, strained and rinsed
  • 1 16-ounce can diced tomatoes
  • 5 cups chicken broth
  • 1/4 teaspoon ground black pepper
  • 1 dried bay leaf
  • 1/2 teaspoon dried thyme
  • 3-4 swiss chard leaves
  • 1/2 cup basil (optional)
  • Salt to taste
  • Optional: 2 cups cooked small-sized pasta, such as ditalini, orecchiette, or gnocchetti (Use chickpea pasta for gluten-free)
  • For serving: grated Parmesan

  • Directions:

    1. Turn Instant Pot to Sauté setting. If using pancetta, place in pot and cook for a few minutes, browning on each side.
    2. If pot is dry, add coconut oil. This can be skipped if there is a good amount of oil in the pot from the pancetta. Place onion, celery, carrots, and garlic in pot, and stir to combine. Sauté, stirring occasionally, until onion is translucent.
    3. Using a knife, remove the stems from the swiss chard leaves. Place the green parts aside (reserve for later) and dice the stems. Add the stems to the pot.
    4. Pour wine into pot. Using a wooden spatula, scrape the bottom of the pot, releasing any brown bits as the wine simmers (this adds flavor to the soup).
    5. Add butternut squash, beans, diced tomatoes, broth, pepper, bay leaf, and thyme to pot. Stir. Place lid on Instant Pot and set to “Bean/Chili” setting. Set timer to 1 minute with vent in the sealed position.
    6. When timer goes off, release the pressure and open the pot.
    7. Chop the reserved swiss chard leaves into bite-sized pieces, and roughly chop the basil. Stir both into the soup. Taste, and season with salt to your preferences (note: store bought broth will likely already have salt in it, so you may not need much. Homemade broth usually doesn’t already have salt, so more will need to be added).
    8. Divide pasta among serving bowls. Ladle soup into bowls, and stir to incorporate pasta. Top with grated Parmesan cheese. Serve hot. Great with a side of garlic bread or crostini!
    9. Note: We stir the pasta into each serving bowl, rather than the whole pot, because if you put all of the pasta into the soup, it will absorb much of the broth, and the next day, you’ll find your leftovers are not very soup-like.

    Instant Pot Fall Harvest Minestone Soup
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    Harissa Roasted Cauliflower with Dates & Pine Nuts

    Harissa Cauliflower with Dates & Pine Nuts

    This recipe is from the Foraged Dish archives. It’s a favorite this time of year, and the photos were old (and embarrassing! 😛). I made it for dinner recently and took the opportunity to reshoot, and write simpler directions. Recipe is the same!

    Cauliflower: under-the-radar fall veggie (squash gets all the glory this time of year), but versatile, well-loved, and absolutely delicious. In this dish, the cauliflower gets tossed in harissa for a touch of heat, and then mixes with rich dates and pine nuts. Lemon zest and parsley brings brightness. A great side dish for a fall dinner party.

    Harissa Cauliflower with Dates & Pine Nuts
    Harissa Cauliflower with Dates & Pine Nuts

    Harissa Roasted Cauliflower with Dates & Pine Nuts

    Published August 23, 2016 by
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    Serves: 4   |    Active Time: 30 active minutes



    Ingredients:

  • 1 head cauliflower
  • 2 tablespoons Harissa paste
  • 2 tablespoons olive oil
  • Salt & Pepper
  • 1/4 cup pine nuts
  • 1/4 cup dates, pitted
  • Small handful parsley, flat leaf
  • Zest 1/2 lemon
  • 1 tablespoon rosemary

  • Directions:

    1. Preheat oven to 450°F. In a medium-sized bowl, whisk Harissa paste with olive oil. Cut cauliflower into bite-sized pieces. Place florets in bowl, and toss in Harissa mixture. Spread out on sheet pan, and sprinkle with salt and pepper. Bake for 20 minutes, until crisp on edges and tender. Set aside.
    2. Meanwhile, toast pine nuts in a small skillet over low heat until golden. Watch them closely to avoid burning.
    3. Roughly chop dates, and mince parsley and rosemary.
    4. When cauliflower is ready, transfer it to a serving bowl. Add additional salt or pepper to taste. Zest half a lemon over the cauliflower.
    5. Sprinkle dates, pine nuts, parsley, and rosemary over cauliflower and serve.

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    Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

    Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

    Herbs, herbs on everything. That’s been the mantra lately, out of necessity (but also appetite for fresh, bold flavors). Last night it was something like this pork noodle salad from NYT Cooking (…but with rice instead of noodles, and grilled marinated chicken breast instead of pork…). The night before it was magic green chicken Nom Nom Paleo-style. But even before that—when the weekend was still young—it was this grilled swordfish with fresh herb sauce.

    Need a side? Slice zucchini lengthwise (I know you have plenty of zucchini!), brush with EVOO, salt, and toss on the grill. The herb sauce in this recipe (which you will have plenty of) goes great with grilled veggies, too. Simple white rice adds bulk but also soaks up extra juices—a welcome addition!

    Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers
    Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

    Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

    Published August 20, 2019 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:

  • 1 pound sword fish fillet
  • 10-12 Shishito peppers (optional)
  • Large pinch of salt
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • Sprinkle of cracked black pepper

  • Herb sauce:
  • 1/2 cup fresh chopped herbs (I use a mix of equal parts parsley, thai basil, mint, and oregano)
  • 1 shallot
  • Juice of 1/2 lemon
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • Pepper

  • Directions:

    1. Light a grill and set to high. Close lid and allow grill to heat.
    2. Meanwhile, using a sharp knife, cut the fish cubes (about 1-2 inches each).
    3. Skewer fish pieces, along with shishito peppers if using. Sprinkle with salt, and allow to sit at room temperature for 5 minutes.
    4. Use a brush to coat fish with olive oil, covering both sides. Then, zest lemon over fish, and sprinkle with pepper.
    5. Place fish on hot grill, and cook for 3 minutes on each side, with the grill lid closed.
    6. While fish cooks, make the fresh herb sauce: mince the shallot, and place in a small bowl with lemon juice. Mince herbs, and add to bowl, along with salt and a few cracks of black pepper. Pour enough olive oil into the bowl to coat all of the herbs. Stir.
    7. When fish is done cooking, remove from heat and set on serving plates. Spoon herb sauce over top, and serve hot.

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