Photo of Instant pot minestrone with pesto by WW

Instant pot minestrone with pesto

4
2
2
SmartPoints® value per serving
Total Time
2 hr 30 min
Prep
45 min
Cook
1 hr 45 min
Serves
8
Difficulty
Easy
Heating the broth before adding it to the Instant Pot will cut back on the overall cooking time.

Ingredients

Olive oil

1 tsp(s)

Uncooked onion(s)

1 medium, finely chopped

Uncooked carrot(s)

1 large, cut into 1/4-inch half-moons

Uncooked celery

1 rib(s), small, cut into 1/4-inch slices

Garlic clove(s)

3 clove(s), medium, minced

Canned unsalted tomato paste

1 tbsp(s)

Dry white beans

8 oz, cannellini variety, picked over and rinsed (about 1 1/4 cups)

Bay leaf

1 leaf/leaves

Fresh thyme

1 sprig(s)

Reduced sodium canned chicken broth

6 cup(s), or vegetable broth, heated

Uncooked string beans

¼ pound(s), trimmed and cut into 1/2-inch pieces

Uncooked zucchini

2 medium, cut into 1/4-inch half-moons

Canned crushed tomatoes

28 oz

Table salt

¼ tsp(s), or to taste

Uncooked kale

5 oz, baby variety

Basil

2 cup(s), fresh

Garlic clove(s)

1 clove(s), small, coarsely chopped

Pine nuts

2 tbsp(s), toasted

Table salt

¼ tsp(s)

Olive oil

1 tbsp(s)

Water

1 tbsp(s)

Grated Parmesan cheese

2 tbsp(s)

Instructions

  1. To make soup, turn on the sauté function of a 6-quart or larger Instant Pot; add oil. When oil shimmers, add onion, carrot, and celery; cook, stirring, until softened, about 3 minutes. Add garlic and tomato paste; cook, stirring a few times, 30 seconds more. Turn machine off.
  2. Add dried beans, cheese rind (if using), bay leaf, thyme, and hot broth. Close the pot and seal the vent; set to high pressure for 35 minutes. (It may take as much as 20 minutes for the machine to reach full pressure.)
  3. When pressure cooker beeps, release the pressure manually. Stir in green beans, zucchini, crushed tomatoes, and salt. Add kale, pressing gently to submerge, but don’t stir. Reseal Instant Pot; cook for another 10 minutes on high pressure.
  4. Meanwhile, to make pesto, pulse basil, garlic, pine nuts, and salt in a food processor until finely chopped. With the motor running, drizzle in oil and water; process until mixture is smooth. Stir in grated cheese.
  5. When machine beeps, wait 5-10 minutes, then release remaining pressure. Discard cheese rind (if using), bay leaf, and thyme sprig before serving; serve soup topped with pesto.
  6. Serving size: 1 ½ c soup and 2 tsp pesto

Notes

Make sure you use hot water to add to the pot to give the pot a jump-start on coming up to pressure. If you start with cold water, it’ll take another 15-20 minutes at that volume.