Minestrone Soup Recipe

Ingredients

• 100 g (1 cup)elbow pasta
• 60 ml (4 tablespoons)olive oil
• 1 tablespoonchopped garlic
• 1 tablespoonchopped celery stalk
• 1bay leaf
• 75 g (½ cup)chopped onion
• 60 g (½ cup)chopped courgette
• 55 g (½ cup)chopped carrot
• 45 g (¼ cup)cherry tomatoes, halved
• 60 g (¼ cup)tomato pasta or pizza sauce
• 15 ml (1 tablespoon), optionalred wine vinegar
• 85 g (½ cup)red kidney beans (rajma)
• 1.44 litres (6 cups)vegetable stock
• to tastesalt and black pepper
• 1 teaspoonItalian herbs, such as oregano, thyme and sage
• 10 g (¼ cup)fresh basil leaves, roughly torn
• 8 g (2 tablespoons)flat-leaf parsley, roughly chopped
• 10 g (2 tablespoons)grated Parmesan cheese

Instructions

1. 1

   Soak the beans

   Rinse the kidney beans until the water runs clear, then soak them in water for 5 to 6 hours.

2. 2

   Sauté the aromatics

   Set the Instant Pot to SAUTE for 6 minutes. Add the olive oil, garlic, celery, bay leaf and onion to the inner pot. Sauté for 1 minute to release their aroma; there is no need to brown the onion or garlic.

3. 3

   Add vegetables

   Add the optional red wine vinegar, tomato sauce, vegetables and soaked beans. Sauté for 1 minute.

4. 4

   Cook the beans

   Pour in the vegetable stock, add salt and stir to combine. Seal the Instant Pot lid and pressure cook for 20 minutes, or until the kidney beans are al dente. Skip this cooking stage if using canned or pre-cooked beans.

5. 5

   Cook the pasta

   After 20 minutes, release the steam manually. Add the pasta, thyme, oregano and pepper, then stir. Seal the lid again and pressure cook the soup for 5 minutes.

6. 6

   Finish the soup

   Release the steam manually so the pasta does not absorb all the liquid. Add the fresh herbs and grated cheese.

7. 7

   Serve it warm

   Serve the minestrone warm with slices of toasted bread.

What is minestrone soup?

Minestrone is an Italian vegetable soup, commonly made with beans and pasta in a savoury broth. Recipes vary with the vegetables and ingredients available, rather than following a single fixed formula.

This version combines kidney beans, courgette, carrot and tomato sauce, then adds pasta near the end. Cooking in stages helps the beans soften while keeping the pasta from spending too long in the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 339 calories, 8g protein, 42g carbs, 16g fat.

The pasta and beans provide much of the carbohydrates, while olive oil and Parmesan contribute fat; the beans, pasta and cheese also supply some protein. Pair a bowl with extra vegetables or a simple salad, and adjust the bread portion to suit the meal.

Build the flavour base

Aromatics: Garlic, celery, onion and bay leaf begin in olive oil. A brief sauté releases their aroma without browning them.

Tomato: The sauce and halved cherry tomatoes bring a savoury, gently sweet note to the stock. Red wine vinegar is optional and adds a sharper edge.

Get the beans ready

Soaking: Rinse the dried kidney beans until the water is clear, then soak them for 5 to 6 hours as directed. This recipe gives them a pressure-cooking stage before the pasta goes in.

Cooked beans: If using canned or pre-cooked beans, the recipe says to skip that first pressure-cooking stage. The method does not specify an alternative cooking time for them.

Add the pasta at the end

Timing: The pasta goes in after the beans have had their 20-minute pressure-cooking stage. It then cooks under pressure for 5 minutes with the herbs and pepper.

Steam release: Release the pressure manually after this final stage, as instructed, so the pasta does not continue soaking up the broth.

Check the texture

Beans: The first pressure-cooking stage is complete when the kidney beans are al dente, or tender with a little firmness left. If they are not there yet, follow the recipe's doneness cue rather than relying only on the timer.

Broth: The soup should remain brothy when served. Add the fresh basil, parsley and Parmesan after releasing the steam, not before pressure cooking.

Serve and round out the meal

Bread: Toasted bread is the suggested accompaniment and makes a handy side for dipping into the soup.

Finish: Serve the soup warm with the torn basil, chopped parsley and grated Parmesan stirred in or scattered over the top.

Recipe notes & tips

• Soak the kidney beans for the full 5 to 6 hours before starting.
• Sauté the onion and garlic briefly; the recipe does not call for browning them.
• Cut the vegetables into similarly sized pieces so they cook evenly.
• Use the bean texture, not only the timer, to judge the first pressure-cooking stage.
• Release the steam manually after the pasta's 5-minute pressure-cooking stage.
• Add the fresh herbs and Parmesan after pressure cooking to keep their flavour fresh.

Variations

• Use canned beans: Skip the first pressure-cooking stage as directed for canned or pre-cooked beans.
• Change the herbs: Use a mix of oregano, thyme and sage to suit what you have available.
• Adjust the vinegar: Leave out the red wine vinegar for a softer tomato flavour.
• Choose another pasta: Substitute a similarly sized pasta shape and check it for doneness.
• Add extra basil: Tear in more fresh basil at the end for a more pronounced herbal finish.

Common mistakes to avoid

• Skipping the soak: Rinse and soak dried kidney beans for 5 to 6 hours before cooking.
• Browning the aromatics: Sauté them for just 1 minute; the recipe does not call for browning.
• Adding pasta too early: Wait until the beans have had their pressure-cooking stage.
• Leaving the soup sealed after cooking: Release steam manually after the final 5-minute stage so the pasta does not absorb all the liquid.
• Adding herbs before pressure cooking: Stir in the fresh basil and parsley after releasing the steam.

How to store

Cool leftovers promptly and refrigerate in a sealed container for up to 3 days. Reheat gently on the hob or in a microwave until piping hot; the pasta may absorb more broth as it sits, so add a splash of stock or water if needed.

Frequently asked questions