Minestrone Soup

By: The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

Classic minestrone is a long-time favorite. My version doesn’t use canned beans or deviate much from traditional recipes, except in the reduced cooking time—thanks to the Instant Pot®. Loaded with beans, fresh vegetables, and pasta, this soup is perfect for lunch or dinner.

Cuisine

Modern

Course

Soup

Difficulty

Medium

Duration

more than 2 hours

Diet

Dairy Free, Nut Free, Vegan

Cooking Technique

Pressure Cook, Sauté

Keywords

8 people, basil, black pepper, celery stalks, chopped fresh, contributed, cook 1 hour, dairy free, dried basil, dried kidney beans, dried navy beans, dried oregano, extra-virgin olive oil, freshly ground, garlic cloves, instant pot recipe, instant pot soup, instant pot soup recipe, kosher salt, medium, medium carrot, modern, more than 2 hours, nut free, prep 8 hour, pressure cook, pressure cooker recipes, sauté, shallots, shell pasta, soup, The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan, vegan, vegan recipes, vegetable broth, water, white mushrooms, zucchini

Prep Time

8 hour

Cook Time

1 hour

Servings

8 people

Ingredients

1 cup dried kidney beans
1/2 cup dried navy beans
4 cups Water
1 tbsp extra-virgin olive oil
3 shallots
2 garlic cloves
1 Zucchini
2 celery stalks
1 medium carrot
5 white mushrooms
2 tsp kosher salt
2 tsp Chopped fresh
basil
1 tsp dried basil
1 tsp dried oregano
1 tsp freshly ground
black pepper
1 cup vegetable broth
1 cup shell pasta

Instructions

Soak the beans. In a large bowl, cover the kidney andnavy beans with 2 to 3 inches of cold water. Soak at roomtemperature for 8 hours, or overnight. Drain and rinse.
Pressure cook the beans. Pour 3 cups of water into theinner pot, and add the beans. Lock the lid into place. SelectPressure Cook or Manual, and adjust the pressure to Highand the time to 8 minutes. Make sure the steam release knobis in the Sealed position. After cooking, naturally release thepressure for 5 minutes, then quick release any remainingpressure. Unlock and remove the lid, Drain the beans, reserving 1 cup of bean water. Wipe the inner pot dry.
Sauté the vegetables. Select Sauté, and pour in the oil.Once hot, add the shallots and garlic and cook for 2 minutes.Add the zucchini, celery, carrot, and mushrooms, and Sautéfor 1 minute. Add the salt, 1 tsp of fresh basil, and thedried basil, oregano, and pepper. Stir to combine. Add the1 cup of bean water and the vegetable broth.
Pressure cook the vegetables. Lock the lid into place.Select Soup, and adjust the pressure to High and the timeto 20 minutes. Make sure the steam release knob is in theSealed position. After cooking, naturally release the pressure.Unlock and remove the lid.
Pressure cook the pasta. Add the pasta and the remaining 1 cup of water to the pot. Lock the lid into place. SelectPressure Cook or Manual, and adjust the pressure to Highand the time to 5 minutes. Make sure the steam release knobis in the Sealed position. After cooking, quick release thepressure.
Finish the soup. Unlock and remove the lid. Stir in theremaining fresh basil, and serve hot.

Notes

MAKE IT GLUTEN-FREE: Pasta is a staple in traditional Minestrone recipes, but if you follow a Gluten-free diet, you can opt for a rice pasta or skip it altogether.

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