Instant Pot Hearty Minestrone
By America's Test KitchenPublished on July 20, 2022
Time
1½ hours, plus 8 hours brining
Yield
Serves 6
Ingredients
1½ tablespoons table salt for brining8 ounces (1¼ cups) dried cannellini beans, picked over and rinsed¼ cup extra-virgin olive oil, divided, plus extra for serving3 carrots, peeled and cut into ½-inch pieces3 celery ribs, chopped4 cups chopped green cabbage 2 garlic cloves, minced¼ teaspoon red pepper flakes 4 cups vegetable or chicken broth 1½ cups V8 juice 1 Parmesan cheese rind (optional), plus grated Parmesan for serving1 ½ teaspoons table salt 2 zucchini, cut into ½-inch pieces½ cup chopped fresh basil
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.
Time
1½ hours, plus 8 hours briningYield
Serves 6Ingredients
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 ½ teaspoons table salt
2 zucchini, cut into ½-inch pieces
½ cup chopped fresh basil
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 ½ teaspoons table salt
2 zucchini, cut into ½-inch pieces
½ cup chopped fresh basil
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 ½ 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.
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