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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    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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    Green Chile & Pepper Jack Cheese Quiche

    Green Chile & Cheese Quiche

    When you need a make ahead breakfast or lunch, quiche is the way to go. This one is the epitome of ease. The only thing you have to chop is green onions, and I certainly won’t tell if you use a store-bought pie crust (as long as you don’t tell anyone that I did that, too 😉).

    I am a big fan of green chiles—as a stew, stuffed, or otherwise. I almost always have a can of roasted green chiles in the pantry, but you could also use freshly roasted or even frozen (and thawed) green chiles. They taste very summery, though many recipes using them feel wintery (like stew). This quiche, on the other hand, doesn’t really care what season it is. Serve with a simple side salad to make a complete lunch.

    Green Chile & Cheese Quiche
    Green Chile & Cheese Quiche

    Green Chile & Pepper Jack Cheese Quiche

    Published June 19, 2019 by
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    Serves: 6-8   |    Active Time: 60 minutes



    Ingredients:

  • 1 deep-dish pie crust 
  • 5 eggs
  • 1/2 cup heavy cream
  • 1 cup shredded pepper jack cheese
  • 1 4-oz can green chiles 
  • 2 green onions, white and dark green parts removed
  • 1/4 teaspoon ground black pepper 
  • 1/4 teaspoon salt
  • 2 dashes paprika, plus more for topping 

  • Directions:

    1. Bake pie crust according to directions.
    2. Meanwhile, whisk together eggs and cream in a large bowl until frothy. Add cheese and green chiles. Chop the green onion, and add to egg mixture. Add salt, pepper, and two dashes of paprika and stir to combine.
    3. Pour egg mixture into prepared pie crust. Sprinkle top of pie with a dash of paprika.
    4. Bake quiche at 400°F for 25-35 minutes, until center of quiche has puffed, and the filling is set. Note: if the edges of your crust are browning too quickly, you can cover them using thin strips of foil (leave the quiche filling uncovered).
    5. Allow quiche to cool 10 minutes before slicing.
    6. Store leftovers in an airtight container in the fridge.

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