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A bowl of Minestrone di Verdure, an Italian soup topped with pesto

Minestrone di Verdure (of vegetables)

Jani H. Leuschel
This Instant Pot rendition of Italy's green minestrone features pesto, Parmesan cheese, and plenty of fruity olive oil. It makes a soup-er healthy and satisfying dinner in a bowl!
5 from 2 votes
Prep Time 30 minutes
20 minutes
Total Time 50 minutes
Course Appetizer, Dinner, Entrees, Main Course, Soup
Cuisine Italian
Servings 6
Calories 235.4 kcal

Equipment

Ingredients
  

  • 2 Tablespoons olive oil, plus, extra for drizzling
  • 1 onion, chopped or sliced
  • 1 cup carrot, chopped
  • 1 cup celery, chopped
  • 2 cloves garlic, minced
  • 1 14 oz can tomatoes, petite dice or puree
  • 2 14 oz cans white beans, navy or cannelini
  • ½ cup small pasta, orzo or ditalini
  • 6 cups vegetable broth, can use chicken broth or water
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • ¼ head green cabbage, shredded, optional
  • 1 rind Parmesan cheese, optional, plus grated cheese for serving. (Look for Parmigiano Reggiano in the store.)
  • ¼ cup basil pesto, homemade or storebought

Instructions
 

  • Heat 2 tablespoons of olive oil on the Instant Pot on the Sauté setting. Cook the onion for about 4 to 5 minutes, until translucent. Add garlic and cook for 30 seconds, until fragrant.
  • Add the carrots and celery and continue cooking, stirring occasionally for another 3 minutes. Press the Cancel button to turn off the Sauté function.
  • Add the tomatoes, beans, pasta, and Parmesan rind (if using). Pour broth over all ingredients and give the soup a stir, loosening any browned bits from the bottom of the pot.
    Put the lid on and push the Pressure Cook button. Select 3 minutes.
  • At the end of the cook time (the pot will beep), open the vent to release the pressure. (You can throw a kitchen towel over the vent so the steam doesn't spew everywhere.)
    When the pressure nozzle drops, open the pot and select Sauté again. Add the zucchini and yellow squash and boil for about 2 minutes. Add the cabbage shreds, if using, and continue cooking for another minute.
  • Place large crusty slices of toasted bread in the bottom of a large bowl. Ladle minestrone over the bread and dollop with a Tablespoon (or more) of pesto. Add a tiny drizzle of fruity olive oil.
    Serve with grated Parmesan and extra pesto on the side.

Notes

chunk of Parmesan cheese with grater

Credit: Waldrebell on Pixabay

If cabbage is not in your vegetable rotation, feel free to substitute a sturdy green leafy, such as kale or Swiss chard. Of course, you can leave it out entirely!
Please note that the nutrition facts for the soup do not include the toasted bread slice in the bottom of the bowl. Ditto for extra pesto, olive oil, and Parmesan cheese!
Those extras bump up the calories,, but not too much!
To make this Minestrone di Verdure in a stock pot, follow these steps:
  1. Heat olive oil in a large stockpot and sauté onion over medium-high heat until it begins to soften and lose color. 
  2.  Add garlic and cook for 30 seconds, until fragrant.
  3. Add carrot and celery and cook for about 5 minutes.
  4. Add puree or canned tomatoes with juice and scrape up any stuck bits of vegetables.
  5. Add the beans and cheese rind, and pour the broth over all. Stir well.
  6. Bring to a boil, then lower the heat and simmer for 30 minutes to combine the flavors. 
  7. Add the orzo, zucchini, and squash. Simmer for about 5 minutes, until orzo is tender. Turn off the heat and stir in the cabbage shreds, if using. The residual heat should soften the cabbage.
  8. Place a toasted slice of bread in the bottom of a deep bowl. Ladle minestrone over and top with a generous dollop of pesto and swirl of extra-virgin olive oil.
  9. Serve with grated Parmesan on the side.

Nutrition

Calories: 235.4kcalCarbohydrates: 22.2gProtein: 8.5gFat: 13gSaturated Fat: 4.4gTrans Fat: 0.1gCholesterol: 13.3mgSodium: 1166.7mgPotassium: 408.2mgFiber: 3.4gSugar: 7.5gVitamin A: 4618IUVitamin C: 28.7mgCalcium: 214.7mgIron: 0.8mg
Keyword Mediterranean diet, soup
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