Pesto Minestrone Soup

By: Bruce Weinstein and Mark Scarbrough

Pesto Minestrone Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Low Carb
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook, Slow Cook
cuisine icon Keywords
15-30 min, 6 servings, contributed, cook 8 min, easy, finely grated parmigiano-reggiano, large round red tomatoes, loosely packed fresh basil leaves, low carb, max pressure cook, medium carrots, medium celery ribs, medium garlic cloves, medium yellow onion, medium zucchini, modern, or gluten-free elbow macaroni, prep 10 min, pressure cook, red pepper flakes, roughly chopped walnuts, slow cook, soup, table salt, vegetable broth, white beans, whole-wheat

prep icon Prep Time
10 min
cook icon Cook Time
8 min

serving icon Servings
6 servings
Ingredients
  • 6 cups vegetable broth
  • 15 ounces white beans
  • 4 large round red tomatoes
  • 1 medium yellow onion
  • 2 medium carrots
  • 2 medium celery ribs
  • 1 medium zucchini
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup roughly chopped walnuts
  • 3 medium garlic cloves
  • 1 tsp table salt
  • 1/2 tsp red pepper flakes
  • 2 ounces whole-wheat, or gluten-free elbow macaroni
  • 2 ounces finely grated Parmigiano-Reggiano
Instructions
  • Mix the broth, beans, tomatoes, onion, carrots, celery, zucchini, basil, walnuts, garlic, salt, and red pepper flakes in the cooker. Stir in the pasta and lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Soup/Broth or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off.
  • Option 3 Slow Cook
    Press Slow Cook option on High for 3 hours with Keep Warm setting off (or on for no more than 2 hours)
  • If you’ve used a pressure-cooking setting, use the quick-release method to bring the pot’s pressure back to normal.
  • Unlatch the lid and open the pot. Stir in the cheese, set the lid askew over the pot, and set aside for about 5 minutes to blend the flavors.
Notes
  • Beyond
    • You must half the recipe for a 3-quart cooker.
    • Make the soup less sour by adding up to 1 tablespoon granulated white sugar with the vegetables.
    • Substitute 1/4 cup pine nuts for the walnuts.
    • Substitute 6 ounces spiraled zucchini for the zucchini slices.
    • Finish the bowls with a drizzle of fine, aromatic olive oil.
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