Minestrone Soup
By :The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan
vegan
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.
vegan
Votes: 3
Rating: 4.33
Rate this recipe!
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Course Soup
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration more than 2 hours
Diet Dairy Free, Nut Free, Vegan
Cooking Technique Pressure Cook, Sauté
Main Ingredient Carrot, Celery, Kidney Beans, Mushrooms, Navy Beans, Zucchini
Keyword instant pot recipe, instant pot soup, instant pot soup recipe, pressure cooker recipes, soup, vegan, vegan recipes
Prep Time 8 hours
Cook Time 1 hour
Servings
8 people
Ingredients
  • 1 cup dried kidney beans
  • 1/2 cup dried navy beans
  • 4 cups Water divided
  • 1 tbsp extra-virgin olive oil
  • 3 shallots finely chopped
  • 2 garlic cloves finely chopped
  • 1 Zucchini cut into bitesize pieces
  • 2 celery stalks cut into bitesize pieces
  • 1 medium carrot cut into bitesize pieces
  • 5 white mushrooms quartered
  • 2 tsp kosher salt
  • 2 tsp Chopped fresh
  • basil divided
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp freshly ground
  • black pepper
  • 1 cup vegetable broth
  • 1 cup shell pasta
Course Soup
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration more than 2 hours
Diet Dairy Free, Nut Free, Vegan
Cooking Technique Pressure Cook, Sauté
Main Ingredient Carrot, Celery, Kidney Beans, Mushrooms, Navy Beans, Zucchini
Keyword instant pot recipe, instant pot soup, instant pot soup recipe, pressure cooker recipes, soup, vegan, vegan recipes
Prep Time 8 hours
Cook Time 1 hour
Servings
8 people
Ingredients
  • 1 cup dried kidney beans
  • 1/2 cup dried navy beans
  • 4 cups Water divided
  • 1 tbsp extra-virgin olive oil
  • 3 shallots finely chopped
  • 2 garlic cloves finely chopped
  • 1 Zucchini cut into bitesize pieces
  • 2 celery stalks cut into bitesize pieces
  • 1 medium carrot cut into bitesize pieces
  • 5 white mushrooms quartered
  • 2 tsp kosher salt
  • 2 tsp Chopped fresh
  • basil divided
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp freshly ground
  • black pepper
  • 1 cup vegetable broth
  • 1 cup shell pasta
vegan
Votes: 3
Rating: 4.33
Rate this recipe!
Print Recipe
Instructions
  1. Soak the beans. In a large bowl, cover the kidney and navy beans with 2 to 3 inches of cold water. Soak at room temperature for 8 hours, or overnight. Drain and rinse.
  2. Pressure cook the beans. Pour 3 cups of water into the inner pot, and add the beans. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the Sealed position. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid, Drain the beans, reserving 1 cup of bean water. Wipe the inner pot dry.
  3. 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 Sauté for 1 minute. Add the salt, 1 tsp of fresh basil, and the dried basil, oregano, and pepper. Stir to combine. Add the 1 cup of bean water and the vegetable broth.
  4. Pressure cook the vegetables. Lock the lid into place. Select Soup, and adjust the pressure to High and the time to 20 minutes. Make sure the steam release knob is in the Sealed position. After cooking, naturally release the pressure. Unlock and remove the lid.
  5. Pressure cook the pasta. Add the pasta and the remaining 1 cup of water to the pot. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 5 minutes. Make sure the steam release knob is in the Sealed position. After cooking, quick release the pressure.
  6. Finish the soup. Unlock and remove the lid. Stir in the remaining fresh basil, and serve hot.
Recipe 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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3 replies
  2. Dr_itchie
    Dr_itchie says:

    Soup tastes great, but has too many phases.
    No instruction on when to reintroduce the beans. I just added them after it was finished.
    Found there was not enough liquid. Would add an extra two cups of water if i make it again.

  3. Aba
    Aba says:

    Hello everyone, I’m so thankful for this amazing recipe and I want to share my favorite recipe too . My favorite recipe is chicken spaghetti . I can eat this dish every day and I really have enjoy. I found recipe how to make chicken spaghetti here club.cooking/recipe/chicken-spaghetti-recipe/

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