Pesto Minestrone Soup
By :The Instant Pot Bible by Bruce Weinstein
Print Recipe
This summer delight is a version of minestrone with the flavors of pesto: lots of basil and some nuts, even cheese stirred in at the end. We didn’t sauté the onions and other vegetables first because we wanted a cleaner, brighter flavor. The soup’s actually a bit sour, best on a warm evening (with a G&T—trust us). Calm it down with lots of crunchy bread to sop up every drop.
Votes: 2
Rating: 3.5
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Diet Low Carb
Main Ingredient Carrot, Celery, Tomatoes
Prep Time 10 minutes
Cook Time 8 minutes
Servings
6 servings
Ingredients
  • 6 cups vegetable broth
  • 15 ounces white beans drained and rinsed (1 can)
  • 4 large round red tomatoes chopped (4 cups)
  • 1 medium yellow onion chopped (1 cup)
  • 2 medium carrots chopped (1 cup)
  • 2 medium celery ribs chopped (2/3 cup)
  • 1 medium zucchini (6 ounces), halved lengthwise and thinly sliced into half-moons
  • 1/2 cup loosely packed fresh basil leaves chopped
  • 1/2 cup roughly chopped walnuts
  • 3 medium garlic cloves peeled and minced (1 tablespoon)
  • 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 (1 cup)
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Diet Low Carb
Main Ingredient Carrot, Celery, Tomatoes
Prep Time 10 minutes
Cook Time 8 minutes
Servings
6 servings
Ingredients
  • 6 cups vegetable broth
  • 15 ounces white beans drained and rinsed (1 can)
  • 4 large round red tomatoes chopped (4 cups)
  • 1 medium yellow onion chopped (1 cup)
  • 2 medium carrots chopped (1 cup)
  • 2 medium celery ribs chopped (2/3 cup)
  • 1 medium zucchini (6 ounces), halved lengthwise and thinly sliced into half-moons
  • 1/2 cup loosely packed fresh basil leaves chopped
  • 1/2 cup roughly chopped walnuts
  • 3 medium garlic cloves peeled and minced (1 tablespoon)
  • 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 (1 cup)
Votes: 2
Rating: 3.5
Rate this recipe!
Instructions
  1. 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.
  2. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.
  3. Optional 2 All Pressure Cookers
    Press Soup/Broth or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off.
  4. 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)
  5. If you’ve used a pressure-cooking setting, use the quick-release method to bring the pot’s pressure back to normal.
  6. 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.
Recipe 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.

2 replies
  1. Sarahljohnston
    Sarahljohnston says:

    Its not the best tasting recipe out there but, its healthy. For future reference don’t put pasta in the beginning I’d make it on the side. The pasta came out all mushy.

  2. Banjo Grandma
    Banjo Grandma says:

    This has become a go to nutritious, sustainable meal served with hearty bread using garden tomatoes and basil, and pre-soaked beans left over and frozen from prior meals. I multiply by 1-1/2 to get 4 qt., enough to enjoy now, give away and freeze for later.

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