Use the Instant Pot to make a hearty, vegetable-packed soup in 30 minutes, from start to finish. Cooking the chickpea paste separately ensures that it doesn’t get mushy in the soup, so it’s worth the extra step. A swirl of fresh pesto adds a touch of color and freshness to this wintry soup.
This soup packs a variety of vegetables, perfect for stocking up on vitamins, minerals and antioxidants during flu and cold season.
Active time: 15 minutes Total time: 30 minutes
Instant Pot Minestrone
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 celery leaf, thinly sliced
- 1/2 cup (45 g) chopped fennel
- 3 cloves of garlic, minced
- 1/4 cup (60 g) dry white wine
- 4 cups low-sodium vegetable broth
- 1 1/2 cups (360 g) unsalted canned diced tomatoes with juice
- 1 1/2 cups (150 g) cauliflower florets (2-inch/5 cm)
- 1 small diced zucchini
- 1 (15 oz.) can low-sodium kidney beans, rinsed and drained
- 1/3 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup (50 g) protein-plus chickpea elbow pasta, cooked according to package instructions
- 1/4 cup (65 g) pesto
Directions
Put the oil in the Instant Pot, select saute, and adjust to high heat. Add the onion, carrot, celery, and fennel and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add garlic and cook until fragrant, about 45 seconds.
Add the wine and simmer, scraping up any browned bits from the bottom of the pan, until it has almost evaporated, about 1 minute. Press cancel. Add broth, tomatoes and cauliflower. Lock the lid and turn the valve to seal. Select pressure cook, adjust to high pressure, and set the timer for 5 minutes. When the cooking time is complete, turn the vent valve to quickly release the pressure.
Carefully unlock the lid and stir in the zucchini, beans, salt and pepper. Select sauté and adjust to medium heat. Cover with a regular pot lid and simmer until the zucchini is just cooked, about 10 minutes. Stir in the pasta.
Pour into bowls and garnish each portion with 1 tablespoon of pesto. Cool leftovers and store in an airtight container in the fridge for up to 5 days.
Serves: 4 | Serving Size: 1 1/8 cup (280 g)
Nutrition (per serving): Calories: 348; Total fat: 14g; Saturated fat: 2g; Monounsaturated fat: 8g; Polyunsaturated fat: 2g; Cholesterol: 3mg; Sodium: 655mg; Carbohydrate: 43g; Dietary fiber: 14g; Sugar: 9 g; Protein: 13g
Nutritional bonus: Calcium: 7%; Iron: 24%; Potassium: 723mg; Vitamin A: 101%; Vitamin C: 90%
Originally published January 2021; Updated May 2026