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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.

Harvest Vegetable Instant Pot Minestrone

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

  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.

Comments (9)

(4 from 3 votes)
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K4 months ago
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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

Cindi10 months ago
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It would be nice to have the nutritional information for recipes.

Ericca11 months ago
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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 Wedd11 months ago
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Can I do this in a crockpot instead?

Holly Vis11 months ago
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Can I assume the pasta should be whole
Grain?

Greg1 year ago
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Recipes should state how many servings they make.

VCB11 months ago
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It does – look at the recipe info at the top – makes 7 cups.

RCM1 year ago
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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.

Karen11 months ago
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Would like to cook in a slow cooker. How would that work?

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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