Instant Pot White Bean Minestrone

Published on Feb 26, 2019

  by   Kristina Stosek

8 reviews

Prep Time: 15 minutes Cook Time: 95+ minutes Serves: 6 - 8
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This Instant Pot White Bean Minestrone is a hearty soup made from scratch. The soup is so much more flavourful by using dried beans, and the beans have a better texture than canned beans. Sure, by using canned beans, you can make this soup probably in 20 minutes, but the flavours and texture don’t compare.

Easy white bean minestrone using an instant pot!

Minestrone is a bean soup with veggies and pasta or rice, sometimes both. I used dried cannellini beans and veggies such as celery, tomatoes, carrots, zucchini, onions, and bell peppers in this soup. 

For the flavour, I used traditional Italian herbs such as basil, bay leaf, rosemary, oregano and naturally garlic. The gluten-free pasta is added at the end, so it holds its texture and does not become mushy. The broth in this white bean minestrone is so delicious! 


white beans


Why is it better to use dried beans vs canned beans in recipes?

Before you start using canned beans in recipes, you first need to rinse the beans. Do you know why that is? The thick liquid you find in canned beans is mostly starch and a lot of salt. So if you are using canned beans in recipes and don’t rinse the liquid, the flavour will not be the same. 

The texture of canned beans is also mushier than when you use dried beans. Some canned beans also have a metallic flavour, so by rinsing the beans, you may remove some of that flavour – or sometimes not.

The salt, most canned beans, have about 1000 mg of sodium per cup. After you rinse the beans, you are still left with about 700 milligrams. So a lot of salt! We should not consume more than 1,400 milligrams of sodium the entire day. This is a lot of sodium our bodies don’t need.


white bean minestrone, instant pot


to summarize,

When cooking beans from scratch, you control the salt, the beans taste better, have a better texture, and don’t taste the metallic flavour. So this is a no-brainer, cook the beans from scratch. 

And this brings me to why I used the Instant Pot for this white bean minestrone -> the time. By cooking dried beans in an instant pot, you will cut the cooking time by more than half. 

To finish the soup the Italian way, I topped the minestrone with plenty of fresh Parmesan cheese. This white bean soup is most certainly a nourishing meal in a bowl.

 Add some delicious gluten-free garlic cheese monkey bread, and the dinner is complete. And remember, bean soups always taste better the next day. Enjoy!

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