-
Prep time
5 minutes
-
Cook time
8 hours 30 minutes
-
Serves
6
Author Notes
This summer delight is a version of minestrone with the flavors of pesto: lots of basil and some nuts, even cheese stirred in at the end. We didn’t sauté the onions and other vegetables first because we wanted a cleaner, brighter flavor. The soup’s actually a bit sour, best on a warm evening (with a G&T — trust us). Calm it down with lots of crunchy bread to sop up every drop.
Excerpted from THE INSTANT POT BIBLE. Copyright © 2018 by Bruce Weinstein & Mark Scarbrough. Used with permission of Little, Brown, an imprint of Little, Brown and Company. New York, NY. All rights reserved. —Food52
Ingredients
-
1 1/2 quarts
(6 cups) vegetable broth
-
1
(15-ounce) can white beans, drained and rinsed (1 3/4 cups)
-
4
large round red tomatoes, chopped (4 cups)
-
2 cups
medium celery ribs, chopped (2/3 cup)
-
1/2 cup
loosely packed fresh basil leaves, chopped
-
1/2 cup
roughly chopped walnuts
-
3
medium garlic cloves, peeled and minced (1 tablespoon)
-
1/2 teaspoon
red pepper flakes
-
2 ounces
regular, whole-wheat, or gluten-free elbow macaroni
-
1 cup
finely grated Parmigiano-Reggiano
Directions
-
Mix the broth, beans, tomatoes, onion, carrots, celery, zucchini, basil, walnuts, garlic, salt, and red pepper flakes in a 6- or 8-quart cooker. Stir in the pasta and lock the lid onto the pot.
-
If you’ve used a pressure-cooking setting, use the quick-release method to bring the pot’s pressure back to normal.
-
Unlatch the lid and open the pot. Stir in the cheese, set the lid askew over the pot, and set aside for about 5 minutes to blend the flavors.
-
Beyond
You must halve the recipe for a 3-quart cooker.
Make the soup less sour by adding up to 1 tablespoon granulated white sugar with the vegetables.
Substitute 1⁄4 cup pine nuts for the walnuts.
Substitute 6 ounces spiralized zucchini for the zucchini slices.
Finish the bowls with a drizzle of fine, aromatic olive oil.
See what other Food52ers are saying.