I always find myself craving minestrone after eating junk food. It’s savoury and delicious, but so light and healthy too. With a pressure cooker, you’ll be able to make yourself a bowl of soup in less than half an hour—Instant gratification! Check out the how-to video at the bottom of the page to see a visual demonstration.
ACTIVE TIME: 10 minutes
TOTAL TIME: 30 minutes
CALORIES: 276 calories per serving
COST: CAD $0.11 per serving
FRIDGE: keeps for up to a week
FREEZER: keeps for several months
- splash of olive oil*
- 1 can (or 350 g cooked) great northern beans, drained
- 2 carrots
- 2 stalks of celery
- 1 tsp fine salt
- 1.5 tsp ground black pepper
- 1 tsp paprika
- 1 tbsp Italian seasoning**
- 85 g (1/2 cup) small pasta
- 1 tbsp (3 cloves) minced garlic
- 1 tbsp chili garlic sauce, sambal oelek, or sriracha (if you don't have any of these, use 1/2 tsp red pepper flakes)
- 2 heaping tbsp tomato paste
- 1 L (4 cups) chicken stock or vegetable stock (I used 1 L water + 1 rounded tsp vegetable bouillon powder)
- 2 cups spinach or 2 stalks of kale
- Add everything except spinach or kale into the Instant Pot, stirring to mix well.
- Set Instant Pot to Pressure Cook on HIGH for 3 minutes.
- After the Instant Pot switches off, wait 4 minutes, then release the pressure manually. Meanwhile, chop spinach or kale into small bite-sized pieces.
- Once pressure has released, open the lid, add spinach or kale to the Instant Pot, then immediately close lid again for 5 more minutes.
- Remove lid and serve! Add more s&p to taste.
Whether you are using canned beans or cooked your own from dry, you can save the drained liquid (called aquafaba) and use it as a substitute for eggs in so many recipes.
Adjust any of the ingredients to your liking! I love garlicky flavour so I added 2 whole tbsps of garlic. I also use 1.5 L of stock because I prefer a more soupy version of minestrone. The only thing I wouldn’t touch would be the chili garlic sauce; if you add more than 1 tbsp, it becomes too spicy and not really true to minestrone anymore.
* You can leave out the olive oil to make it healthier.
** I use my own homemade Italian seasoning, using this recipe.
What Kinds of Pasta Should You Use? + Gluten-Free Option
Technically, any shape of pasta would work. If you’re using a larger pasta, like farfalle or penne, increase the Pressure Cook time to 4 minutes. Personally, though, I prefer smaller-shaped pastas for soups.
In the video, I’m using a type of pasta called lumachine, which I picked up on my recent trip to Italy. The pasta shells resemble little critters. So cute and fun to eat!
Alternatively, if you are gluten-free, quinoa is a good substitute. No change to the cooking time necessary.