Instant Pot Garden Minestrone with Ditalini
A hearty, vegetable-packed tomato soup with carrots, zucchini, green beans, and red kidney beans, pressure-cooked for just a few minutes and finished with little ditalini pasta, Parmesan, and fresh basil. It's a filling meatless dinner that tastes like it simmered all afternoon.
45 mins
6 servings
Ingredients
- 2 Carrots
- 2 stalks of Celery
- 3 cloves of Garlic
- 1 (14.5 oz) can of Red Kidney Beans (Canned)
- 1 (14.5 oz) can of Tomatoes Diced (Canned)
- 1 Yellow Onion
- 1 Zucchini
- ¾ cup Pasta (Ditalini)
- ¼ cup Parmesan Cheese
- 1 cup Cut Green Beans
- 1 teaspoon Kosher Salt
- 6 cups Vegetable Stock
- 2 tablespoons Basil (Fresh)
- 1 Bay Leaves
- ½ teaspoon Black Pepper
- 1 teaspoon Italian Seasoning
- ¼ teaspoon Red Pepper Flakes
- 2 tablespoons Olive Oil
- 1 cup Water
Directions
- Set the Instant Pot to Sauté. Heat the olive oil, then add the onion, carrots, and celery and cook, stirring often, until softened, 4 to 5 minutes. Stir in the garlic, Italian seasoning, and red pepper flakes and cook 30 seconds.
- Pour in the diced tomatoes and scrape the bottom of the pot well to loosen any browned bits, which helps prevent a burn warning. Add the broth, zucchini, green beans, kidney beans, bay leaf, salt, and pepper. Press Cancel.
- Lock the lid, turn the valve to Sealing, and pressure cook on High for 4 minutes. When it finishes, carefully quick release the pressure.
- Remove the bay leaf. Press Sauté again, stir in the pasta and water, and bring to a simmer. Cook uncovered, stirring often so the pasta doesn't stick, until the pasta is tender, 8 to 10 minutes.
- Press Cancel. Stir in the Parmesan and basil, then taste and add more salt if needed. Serve with extra Parmesan. The pasta keeps soaking up broth as it sits, so thin leftovers with a splash of broth or water when reheating.
