
If you’ve had minestrone soup, I don’t need to tell you it’s the Italian version of tomato-based vegetable soup with pasta peppered throughout. But how about we remove the tomato element and give a creamy dairy finish at the end? The end result is White Minestrone and it is essentially a vegetarian-style chicken & dumplings. It has quickly become one of my new all-time favorite soups and I dare you to have just one bowl. Goes perfectly with a cheesy Parmesan crisp or warm, crusty bread for dunking!
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Pre-Pressure Cooking
Post-Pressure Cooking
The Taste Test
Instant Pot White Minestrone Soup
If you've had minestrone soup, I don't need to tell you it's the Italian version of tomato-based vegetable soup with pasta peppered throughout. But how about we remove the tomato element and give a creamy dairy finish at the end? The end result is White Minestrone and it is essentially a vegetarian-style chicken & dumplings. It has quickly become one of my new all-time favorite soups and I dare you to have just one bowl. Goes perfectly with a cheesy Parmesan crisp or warm, crusty bread for dunking!
Ingredients
- 4 tablespoons (1/2 stick) salted butter
- 2 large shallots, diced
- 2 large carrots, peeled, sliced into 1/4-inch disks and then into quarters
- 3 ribs celery, sliced
- 6 cloves garlic, minced or pressed
- 1/2 cup dry white wine (like a sauvignon blanc, optional)
- 5 1/2 cups chicken or garlic broth (use 6 cups if not using the sherry)
- 1 (15.5-ounce) can red kidney beans, drained and rinsed
- 1 (15.5-ounce) can cannellini beans, drained and rinsed
- 2 teaspoons seasoned salt or Tony Chachere's Creole seasoning
- 2 teaspoons Italian seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 10 ounces frozen green beans
- 1 cup ditalini, pipette or mini shell pasta
- 5-8 ounces baby spinach
- 1 (5.2-ounce) package Boursin or any herb cheese
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese, plus more for topping
Instructions
- Place the butter in the Instant Pot and hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the shallot, carrots and celery (the french call this trifecta of veggies a "mirepoix"). Sauté for 5 minutes, stirring occasionally until slightly softened. Add the garlic and sauté for another minute.
- Add the white wine (if using), broth, beans, seasoned salt, Italian seasoning, thyme, pepper, frozen green beans and pasta. Stir well.
- Top with the spinach but do not stir - just lay the spinach on top of the broth and the veggies. It will seems like a lot's going on in the pot and close to the brim but it will cook down to nothing.
- Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.
- Add the herb cheese, cream and Parmesan and stir until combined and the cheeses are fully melded into the soup, about 1-2 minutes.
- Ladle into bowls and top with more Parmesan, if desired.
Jeffrey's Tips
Want this minestrone meaty? Add 1 - 1 1/2 pounds of uncased Italian sausage of your choice in Step 1 when adding the garlic and sauté until lightly browned and crumbled.
Pam
I saw this recipe yesterday, and couldn’t wait to make it! Early this morning I headed out to pick up the few ingredients I was missing. As soon as it was done, I had to try a small bowl – you know, just to check on the seasonings…OMG!!! IT’S THE ABSOLUTE BEST SOUP I HAVE EVER TASTED! I have changed our dinner plans from roasted chicken and home fries to this minestrone soup – with a side of minestrone soup!!! Yum yum!
Jeffrey
This is SOUPER awesome to read! So glad!
Doug
I made this soup for dinner last night. It’s definitely a keeper recipe! I’m on a sodium restricted diet and this was easy to adjust the sodium content. I also used your copycat Boursin cheese recipe. I made a batch of cheese for Christmas and no one even knew the difference! It’s so much cheaper to make yourself.
Jeffrey
I’m thrilled you loved it!
Robyn
I haven’t actually made this yet, but did add it to my next meal plan. It sounds delicious!
I mostly just want to thank you for creating a nightshade-free recipe. (At least if you leave out the Creole seasoning.) It’s so rare to be able to make a recipe nearly as written.
Albe Johnson
OMG Best soup I’ve ever had, even better than Zuppa Toscana!
Thank You!!!
Jeffrey
Yay!
Sigrid Trombley
I love Zuppa Toscana so if this is better I definitely want it on my “want to make” list.
Sharon
This was fabulous! This and Sausage and Shells (which I make with spicy turkey sausage) are my hubby’s 2 faves.