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Instant Pot White Bean Minestrone Soup

Published: February 26, 2019 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 95 + Minutes
Serves Serves 6 - 8
Instant Pot White Bean Minestrone Soup
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A hearty soup made from scratch packed with tender white beans, veggies and gluten-free pasta. I chose to make this gluten-free soup in an instant pot because I wanted to use dry beans, not canned and the instant pot cooks the beans much faster. Most canned beans are loaded with table salt, tend to be mushy and they certainly don’t taste as flavourful as when they are cooked fresh. I added Italian herbs and spices, tomatoes and gluten-free pasta to give the soup an authentic Italian flavour and I topped the soup with plenty of fresh Parmesan cheese. This white bean minestrone 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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Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 rib celery, diced
  • 1 red bell pepper, cut into bite-size pieces
  • 3 garlic cloves, roughly chopped
  • 1 bay leaf
  • 1 tsp. GF dried rosemary
  • 1 tsp. GF dried oregano
  • 1 tsp. GF basil
  • GF cayenne pepper to taste (optional)
  • 1 x 15 oz. can pure diced tomatoes
  • 4 cups GF vegetable broth plus 4 cups water
  • 2 ½ cups (1 lb.) dried cannellini beans
  • 2 large carrots, diced
  • 1 small chunk Parmesan cheese rind (optional, but adds a nice flavour)
  • 2 tsp. Himalayan salt
  • 1 medium zucchini, thinly diced
  • 1 cup cooked GF short pasta or 1/2 cup cooked quinoa, I love this GF super grain pasta
  • Optional toppings; parmesan cheese, fresh basil, fresh parsley

    • Instructions

  • Set Instant Pot to sauté. Add olive oil, once heated add onions, celery, bell pepper and garlic. Sauté stirring often for 5 minutes
  • Stir in bay leaf, rosemary, oregano and basil until combined. Add diced tomatoes, vegetable broth, 4 cups water, dried cannelloni beans, carrots, rind of Parmesan cheese and salt. Lock the lid with the valve in the closed position. Set it to manual or soup/stews for 90 minutes
  • When the time is up, release steam naturally for 15 minutes. After 15 minutes do a quick release to release the remaining steam and remove bay leaf and Parmesan rind
  • Add zucchini and pasta and stir to combine. Close the lid for 10 minutes. The zucchini will soften and the pasta will heat through. Taste and add salt if needed
  • Serve hot with Parmesan cheese and fresh herbs


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