Instant Pot Minestrone

My kids like chili and I make it pretty often and thought minestrone would be a good alternative to change it up.  Two out of three enjoy it so that's not bad!    I served it on New Year's Eve and had the spinach and pasta on the side for people to add to their bowl and then had toppings of parmesan cheese, parsley, and red chili flakes.

Recipe notes:  I like to make the pasta separately and just stir it in at the end - I think the results are better - but you could also add it to the pot when you add the zucchini.  If you want thinner soup, add more water and if there is a particular thing your people don't like (zucchini, spinach) you can leave it out.  I buy the prechopped mirepoix from Trader Joes so this comes together really quickly.

If you don't want to make this in the Instant Pot, you could do it all on the stove top.  Simmer the soup instead of the pressure cook part for 10-15 minutes and add the beans and zucchini and return to a simmer until the zucchini is cooked.

Minestrone Soup (makes about 8 cups)
Adapted from LifeMadeSweeter blog

1 small onion, diced
2 cloves garlic, minced
1 medium carrot, chopped
1 large celery stalk, chopped
2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
32 ounces diced tomatoes
3 T tomato paste
1 bay leaf
4 cups low sodium vegetable or chicken broth
1 medium zucchini, small dice
1 can red kidney beans, drained and rinsed
1 can cannelloni beans, drained and rinsed
1-2 cups fresh baby spinach chopped (optional)
1-2 teaspoon balsamic vinegar
shredded or grated parmesan cheese (for serving)
fresh parsley, finely chopped (for serving)
1-2 cups cooked (al dente) small shell or macaroni pasta

In the instant pot or a stove top pot, sauce the onions, garlic, carrot and celery for about 3 minutes.  Add the seasonings and tomato paste and saute 30 seconds more.  Dump in the diced tomatoes and broth. Turn your instant pot to pressure cook on high for 2 minutes (make sure valve is set to sealing).  When the time is up, do a quick release.  Then, turn the instant pot to saute.  Add the zucchini and beans and cook for another 10 minutes.  Stir in the spinach (if using) and allow it to wilt (1-2 minutes).  Add more water if you want a thinner soup.  Stir in balsamic vinegar, cooked pasta and serve with parsley and parmesan cheese.

Christmas 2019

From back to school to Christmas. . . that about sums up our fall!  We have had such a fun holiday season and really focused on spending time together with the girls and making family memories.  Here are some recent photos before my new Christmas cookie recipe:

Eggnog Snickerdoodle Cookies

(makes 3 dozen)

2 cups all purpose flour

1 tsp cream of tartar

1/2 tsp baking soda

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/3 cup brown sugar

1 egg

1/3 cup eggnog

1/2 tsp vanilla

In a large bowl, combine flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.

In the bowl of a stand mixture, beat the butter for 1-2 minutes.  Add the sugar and brown sugar and beat until smooth and fluffy, about 2-3 more minutes.

Scrape down the sides of the bowl and add the egg and beat until just combined.  Then add the eggnog and vanilla and mix until smooth.  Add the flour mixture and mix until just combined.  Cover dough with plastic wrap and refrigerate for at least 2 hours (or up to 5 days).

Preheat oven to 375 degrees.  Line baking sheet with parchment paper or silicone mat.  In a small bowl, combine 1/3 cup sugar with 1 tsp cinnamon.  Form tablespoon sized balls of dough, roll in cinnamon sugar, and place on baking sheet about 2 inches apart.  Bake for 8-9 minutes or until edges look done but the tops appear slightly undercooked.  Cookies will firm up as they cool.  Cool on the baking sheet for 5+ minutes before transferring to wire rack.