Name: Harvest Vegetable Instant Pot Minestrone
Prep time: 15 min
Total time: 1 h 30 min
Ingredients: 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

Prep-time: 15 minutes / Ready In: 1 hour 30 minutes
Makes 7 cups
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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.

By Darshana Thacker Wendel, Oct 21, 2019

Ingredients

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

Instructions

In a 6-qt. Instant Pot multicooker combine onions, beans, and garlic. Stir in 3 cups water.
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.
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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12 Comments

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(4.4 from 5 votes)

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K2 months ago

I added celeriac (celery root) to the recipe cus I was short one of the other kinds of root vegetables called for in the recipe. The grocery store just didn’t have all the kinds of root vegetables I needed to buy to make the recipe exactly. Celeriac cooks up to be quite creamy in texture, similarly to a cooked potato, and adds a nice, mild celery taste to the soup that doesn’t at all overwhelm the flavor of the celery already in the recipe. I also added pinto and black beans, instead of the Great Northern beans, cus it’s what I had already cooked and on hand. I cook up at least one bag, if not two, of dried beans, per week, so I have them on hand & ready to add to recipes.
I’ve made this in the Instant Pot and on the stovetop, I’m sure it would also be great in a slow cooker, it’s a very adaptable recipe.

Shannon7 months ago

Loved this! One pot recipes are the best, especially when they turn out as well as this one. I followed everything in the recipe though I did add 3 cups worth (1/2 of the recipe’s 6 cups of water) of veggie bouillon cubes. No additional salt needed. Delish/so healthy too!

Lisa King9 months ago

I don’t have turnip, parsnip nor rutabaga May I used potato?

K1 year ago

As a beginner cook, I wish instructions were provided to cut the woody core out of the parsnips. This soup turned out really bitter and hard to eat as a result. Please provide thorough directions

Cindi2 years ago

It would be nice to have the nutritional information for recipes.

Ericca2 years ago

Flavor is awesome!! & live all the veggies. My one issue, was my white beans pretty much turned to mush…& I followed the recipe to a T. Maybe next time, I’ll just add a can of white beans at the end?

Simone Wedd2 years ago

Can I do this in a crockpot instead?

Holly Vis2 years ago

Can I assume the pasta should be whole
Grain?

Greg2 years ago

Recipes should state how many servings they make.

VCB2 years ago

It does – look at the recipe info at the top – makes 7 cups.

RCM2 years ago

This is super popular at our house. Even my SAD-eating 12 year old loves it. Sometimes when I don’t have all the root veggies, I use a sturdier potato instead. I also sub veggie broth for water for bigger flavor.

Karen2 years ago

Would like to cook in a slow cooker. How would that work?

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Harvest Vegetable Instant Pot Minestrone

about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 DarshanasKitchen.com and follow her on Instagram for more.

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