Name: Instant Pot Hearty Minestrone
Total time: 9 h 30 min
Cuisine: ItalianEurope
Ingredients: 1½ tablespoons table salt for brining; 8 ounces (1¼ cups) dried cannellini beans, picked over and rinsed; ¼ cup extra-virgin olive oil, divided, plus extra for serving; 3 carrots, peeled and cut into ½-inch pieces; 3 celery ribs, chopped; 4 cups chopped green cabbage; 2 garlic cloves, minced; ¼ teaspoon red pepper flakes; 4 cups vegetable or chicken broth; 1½ cups V8 juice; 1 Parmesan cheese rind (optional), plus grated Parmesan for serving; 1 1/2 teaspoons table salt; 2 zucchini, cut into ½-inch pieces; ½ cup chopped fresh basil

Why This Recipe Works

In creating our minestrone recipe, we tried to squeeze every last ounce of flavor out of a manageable list of supermarket vegetables. Sautéing some of the veggies gave our soup good depth of flavor, while starch from the beans thickened the soup and married a flavorful tomatoey broth with bright vegetables. The last component we considered for our perfect minestrone recipe was the liquid, settling on a combo of vegetable broth, water, and V8 juice (which is an excellent source of vitamins). We added zucchini during the last 5 minutes of cooking to ensure the proper texture, and stirred in fresh basil at the end to enhance the fresh flavors of the soup.

Instructions

Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Using highest sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add carrots and celery and cook until softened, 5 to 7 minutes. Stir in cabbage, garlic, and pepper flakes and cook until cabbage starts to wilt, about 2 minutes. Stir in beans, 4 cups water, broth, V8 juice, Parmesan rind, if using, and salt.

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 30 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Discard Parmesan rind. Stir in zucchini and cook, using highest sauté function, until tender, about 5 minutes. Stir in basil and remaining 2 tablespoons oil, and season with salt and pepper to taste. Serve, passing extra oil and grated Parmesan separately.