When you’re craving a taste of Italy but need the convenience of quick cooking, this Authentic Italian Minestrone Soup recipe for the Instant Pot is your answer. Brimming with fresh vegetables, hearty beans, and fragrant herbs, this soup is a comforting classic that’s perfect for any season. It’s as vibrant as it is nourishing, offering a delicious blend of flavors in every spoonful.
Whether you’re new to the Instant Pot or a seasoned user, this recipe will make you feel like a culinary maestro with minimal effort. Grab your ladle and let’s get started!
Steps
- Warm the olive oil in a large pot over medium heat. Add diced onion, chopped carrots, sliced celery, salt, and pepper. Cook while stirring occasionally for about 8 minutes until the vegetables start to soften.
- Add grated garlic, canned diced tomatoes, cooked white or kidney beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Cover the pot and allow the mixture to simmer for 20 minutes.
- Stir in the small pasta and continue cooking uncovered for an additional 10 minutes, until the pasta is tender.
- Adjust the seasoning to your preference. Serve the soup garnished with fresh parsley, red pepper flakes, and grated Parmesan cheese if you like.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 1 teaspoon sea salt, plus additional to taste
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 (28-ounce) can diced tomatoes
- 1½ cups cooked white or kidney beans, drained and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¾ cup small pasta (such as elbows, shells, orecchiette)
- ½ cup chopped fresh parsley
- Red pepper flakes (optional)
- Grated Parmesan cheese (optional, for serving)
FAQ
- Can I customize the vegetables in the minestrone soup?
- Absolutely! Minestrone soup is highly adaptable. You can swap celery with fennel, use zucchini or yellow squash instead of green beans, or add fresh greens like spinach or kale towards the end of cooking. Feel free to experiment with what’s in season or what you have available.
- What can I do if I don’t have pasta on hand?
- If you’re out of pasta, you can substitute it with a quick-cooking grain such as pearled farro or barley. Alternatively, you can add an extra cup of beans to make the soup heartier.
- How can I make minestrone soup vegan?
- To make the soup vegan, simply skip the Parmesan cheese garnish. You can also top your soup with a scoop of vegan pesto for added flavor.
- Can I prepare the soup in advance?
- Yes, you can prepare the soup ahead of time. However, it’s best to cook the pasta separately and combine it with the soup just before serving to prevent it from absorbing too much broth. Without pasta, the soup can be stored in the fridge for up to four days.
- What are some good sides to serve with minestrone soup?
- Minestrone soup pairs wonderfully with crusty bread. For a more complete meal, consider serving it alongside a salad, such as an arugula salad, beet salad, or pear salad.
- Are there any recommended toppings for the soup?
- You can enhance the soup by topping each bowl with fresh parsley, red pepper flakes, and grated Parmesan cheese. Regular or vegan pesto also makes an excellent garnish.
Tips
- Prepare the Soffritto Properly: Begin by cooking the onion, carrot, and celery in olive oil. This aromatic base, known as ‘soffritto,’ is crucial for developing the deep flavor of the soup.
- Customize with Seasonal Vegetables: Feel free to switch up the vegetables based on what’s in season or what you have available. For instance, replace green beans with zucchini or yellow squash, or add fresh greens like spinach or kale towards the end of cooking.
- Cook Pasta Separately for Make-Ahead: To prevent the pasta from soaking up too much broth in leftovers, cook it separately if you plan to make the soup in advance. Stir it in just before serving.
- Enhance with Garnishes: Just before serving, top each bowl with fresh parsley, red pepper flakes, and parmesan cheese for added flavor. If you’re vegan, substitute the cheese with vegan pesto or skip it entirely.
Equipment
- Large Pot or Dutch Oven – Essential for cooking the soup.
- Chef’s Knife – For chopping vegetables.
- Cutting Board – For preparing the vegetables.
- Garlic Press or Grater – For grating the garlic.
- Wooden Spoon or Silicone Stirring Spoon – For stirring the soup.
- Measuring Cups and Spoons – For accurately measuring ingredients.
- Ladle – For serving the soup.
