Pesto Minestrone Soup
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.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 6cups vegetable broth
  • 15ounces white beansdrained and rinsed (1 can)
  • 4 large round red tomatoeschopped (4 cups)
  • 1 medium yellow onionchopped (1 cup)
  • 2 medium carrotschopped (1 cup)
  • 2 medium celery ribschopped (2/3 cup)
  • 1 medium zucchini(6 ounces), halved lengthwise and thinly sliced into half-moons
  • 1/2cup loosely packed fresh basil leaveschopped
  • 1/2cup roughly chopped walnuts
  • 3 medium garlic clovespeeled and minced (1 tablespoon)
  • 1tsp table salt
  • 1/2tsp red pepper flakes
  • 2ounces whole-wheat, or gluten-free elbow macaroni
  • 2ounces finely grated Parmigiano-Reggiano(1 cup)
  1. Mix the broth, beans, tomatoes, onion, carrots, celery, zucchini, basil, walnuts, garlic, salt, and red pepper flakes in the cooker. Stir in the pasta and lock the lid onto the pot.
  2. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.
  3. Optional 2 All Pressure Cookers
    Press Soup/Broth or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off.
  4. Option 3 Slow Cook
    Press Slow Cook option on High for 3 hours with Keep Warm setting off (or on for no more than 2 hours)
  5. If you’ve used a pressure-cooking setting, use the quick-release method to bring the pot’s pressure back to normal.
  6. 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.
Recipe Notes

• You must half 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 spiraled zucchini for the zucchini slices.
• Finish the bowls with a drizzle of fine, aromatic olive oil.