Instant Pot Minestrone Soup
Total Time
50 minutes
Prep Time
20 mins
Cook Time
30 mins
Rating
4.6 out of 5 stars
(48)
Ingredients
8 servings
- 4-5 carrots, chopped
- 4-5 celery stalks, chopped
- Half an onion, chopped
- 3 cloves garlic, minced
- Half of a head of green cabbage, thinly sliced
- 1/4 cup DeLallo pesto
- 24-oz jar of DeLallo marinara sauce
- 14-oz can cannellini or navy beans
- 3 cups water
- 1 teaspoon salt
- 3 bay leaves
- 2 teaspoons smoked paprika (optional)
- 1 cup uncooked bulgur
- Chopped fresh parsley
- Parmesan for topping
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Preparation
Chef’s notes
In a slow cooker:
Place all ingredients except bulgur in a slow cooker and cook for 6-8 hours on low heat. Mix bulgur in at the end and let it rest for 30 minutes or so (doing this near the end helps it stay chewy rather than turning to mush).
On the stovetop:
Saute the carrots, celery, onions, garlic, and pesto until the vegetables are soft. Add the beans, spices, liquids, and cabbage and simmer for an hour or so. Add bulgur at the end until cooked. Longer simmer = better flavor.
Smoked paprika adds a smoky depth to the flavor of this soup that can also be achieved with bacon! If you prefer, just mince a few pieces of bacon and add to the mix instead. It’s YUMMY, but the downside is that it makes the soup a little more greasy, which is why this version is written with the smoked paprika instead.
Traditional minestrone would use pasta (and that works fine here if you want to make that sub). I used bulgur here because I liked the nutrition and chewiness of it as compared to the pasta!
If you don’t have a jar of pasta sauce or marinara sauce, you CAN use a can of diced tomatoes, but I would recommend adding more seasoning to compensate for what you’re missing with the pasta sauce or marinara.
We tried freezing this recipe and would not recommend it as it gets too mushy when reheated.
If you need this recipe to be vegan, you’ll need to buy vegan pesto or make it yourself. This one might be nice!