If you love easy instant pot soup recipes, you'll love this minestrone soup with pasta. Filled with hearty vegetables and beans, it cooks quickly in an instant pot! Rich tomato flavour with robust Italian herbs makes this soup a family favourite.
114 oz cancannellini beans,or white kidney beans, rinsed and drained
2cupsfresh spinach,or kale with ribs and stems removed
2rindsParmigiano Reggiano,(optional)
1cupParmigiano Reggiano cheese,grated, for garnish (optional)
2tablespoonfresh parsley,chopped, for garnish
Instructions
Turn the Instant Pot to Sauté mode. Heat oil, then sauté onion, celery, fennel, carrots, and garlic until fragrant, about 3 minutes.
Add chili flakes, herbs, stock, dry pasta, and tomatoes. Put the lid on, turn the valve to Seal, and select Manual or Pressure Cook for 2 minutes. It will take a few minutes to come to pressure and begin counting down.
Once the cook time is over, release the pressure using the Quick Release function. Remove the lid. Press cancel, then Sauté. Add the Parmesan rinds and beans and cook for 4-5 minutes or until beans are heated through and cheese is melting.
Add spinach and stir just until wilted.
Remove rinds, ladle into bowls and serve garnished with freshly grated Parmigiano Reggiano cheese and freshly chopped parsley.
Notes
You can easily halve this recipe and make four servings instead of eight. Click on the '8' in the recipe card and move the little slider to '4.' The Instant Pot cooking instructions remain the same.Refrigerate leftover soup in a covered container. If you want to freeze this soup, don't add the pasta before freezing. Freeze the soup separately, then cook the pasta and add to the soup when ready to serve.