Italian Minestrone Soup

Authentic Italian Minestrone Soup by Chef Poonam Bindra

There is nothing quite as comforting as a warm, hearty bowl of Italian Minestrone Soup. Packed with wholesome vegetables, kidney beans, and pasta, this soup is a complete meal in itself. Preparing it in an electric pressure cooker makes the process effortless while locking in all the rich flavors. By starting your base with butter and premium SAACOOR Cold Pressed Oil, you create a beautifully fragrant foundation for the vegetables to bloom.

15 Mins Prep Time
10 Mins Cook Time
2 Wraps Servings
Easy Difficulty
Italian Minestrone Soup

Instructions

Method

  1. Turn on your electric pressure cooker and set it to the "Sauté" mode.
  2. Add the butter and SAACOOR Cold Pressed Oil to the pot. Using both prevents the butter from burning while adding a rich flavor.
  3. Add the finely chopped garlic and sauté briefly until it becomes aromatic.
  4. Stir in the chopped onions, celery (or green beans), and carrots. Sauté the vegetables for a few minutes until they begin to soften.
  5. Season the mixture with salt and freshly ground black pepper.
  6. Add the boiled kidney beans and mix everything together.
  7. Pour in the vegetable stock. Secure the lid of the pressure cooker, set the valve to the sealing position, and pressure cook on normal mode for 5 to 7 minutes to let the flavors meld.
  8. Once the cooking time is complete, carefully release the pressure and open the lid.
  9. Stir in the pre-cooked macaroni pasta and the fresh chopped parsley.
  10. Ladle the hot soup into a wide serving bowl.
  11. The Chef's Touch: Top the center of the soup with a generous dollop of fresh basil pesto and serve immediately with a parmesan crisp or a slice of toasted bread.

Chef's Tips

  • Pasta Timing: Always cook your macaroni separately and add it at the very end. If you pressure cook the pasta with the soup, it will absorb too much liquid and become mushy.
  • The Pesto Finish: Stirring a spoonful of pesto into the soup right before eating adds a bright, herbaceous, and authentic Italian finish that completely elevates the dish.
  • Oil and Butter: Combining a high-quality cold-pressed oil with butter raises the smoking point of the fat, ensuring your garlic and onions sweat perfectly without browning too quickly.

Frequently Asked Questions

Can I make this on a stovetop instead of an electric pressure cooker?

Absolutely! Simply follow the exact same sautéing steps in a heavy-bottomed soup pot. Once you add the vegetable stock, cover the pot and let it simmer for 20-25 minutes until the vegetables are perfectly tender, then add your cooked pasta.

Can I use other vegetables?

Yes, Minestrone is incredibly versatile and traditionally uses whatever vegetables are in season. Diced zucchini, spinach, kale, and fresh tomatoes all make fantastic additions to this recipe.