This hearty minestrone soup is not only easy to make but also kid-friendly. Harness the power of your Instant Pot or other multicooker to cook dried beans without having to soak them overnight, and to infuse the broth with loads of flavor in a short period of time.


  • 2 cups chopped onions
  • 1 cup dried white beans (any variety), rinsed and drained
  • 4 cloves garlic, minced
  • 1 cup ½-inch pieces carrots
  • 1 cup ½-inch pieces celery
  • 1 cup ½-inch pieces parsnips
  • 1 cup ½-inch pieces turnip
  • 1 cup ½-inch pieces rutabaga
  • 1 teaspoon dried basil, crushed
  • ½ teaspoon dried thyme, crushed
  • ½ teaspoon dried rosemary, crushed
  • ¼ teaspoon dried oregano, crushed
  • 3 cups dried shell pasta
  • 1 6-oz. can no-salt-added tomato paste
  • Sea salt and freshly ground black pepper, to taste


  1. In a 6-qt. Instant Pot multicooker combine onions, beans, and garlic. Stir in 3 cups water.
  2. Lock lid in place; set pressure valve to Sealing. Set cooker on Bean setting and cook 35 minutes. Let stand to release pressure naturally (about 20 minutes). Open lid carefully.
  3. Stir in the next nine ingredients (through oregano). Set cooker on Sauté setting and Low temperature. Cook, uncovered, 10 minutes. Stir in pasta, tomato paste, and 3 cups hot water. Cook, uncovered, 10 minutes more or until pasta is tender but still firm (add 1 cup hot water if necessary). Season with salt and pepper.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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