This hearty minestrone soup is not only easy to make but also kid-friendly. Harness the power of your Instant Pot or other multicooker to cook dried beans without having to soak them overnight, and to infuse the broth with loads of flavor in a short period of time.
- 2 cups chopped onions
- 1 cup dried white beans (any variety), rinsed and drained
- 4 cloves garlic, minced
- 1 cup ½-inch pieces carrots
- 1 cup ½-inch pieces celery
- 1 cup ½-inch pieces parsnips
- 1 cup ½-inch pieces turnip
- 1 cup ½-inch pieces rutabaga
- 1 teaspoon dried basil, crushed
- ½ teaspoon dried thyme, crushed
- ½ teaspoon dried rosemary, crushed
- ¼ teaspoon dried oregano, crushed
- 3 cups dried shell gluten free pasta
- 1 6-oz. can no-salt-added tomato paste
- Sea salt and freshly ground black pepper, to taste
- In a 6-qt. Instant Pot multicooker combine onions, beans, and garlic. Stir in 3 cups water.
- Lock lid in place; set pressure valve to Sealing. Set cooker on Bean setting and cook 35 minutes. Let stand to release pressure naturally (about 20 minutes). Open lid carefully.
- Stir in the next nine ingredients (through oregano). Set cooker on Sauté setting and Low temperature. Cook, uncovered, 10 minutes. Stir in pasta, tomato paste, and 3 cups hot water. Cook, uncovered, 10 minutes more or until pasta is tender but still firm (add 1 cup hot water if necessary). Season with salt and pepper.
- Garnish with your choice of lightly shredded parmesan cheese.