Pressure Cooker Ministrone Soup Recipe

Name: Pressure Cooker Ministrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (175 ml) dried navy beans, picked over and rinsed; 2 smoked ham hocks (optional); 3 tbsp (45 ml) olive oil; 2 cloves garlic, finely minced; 1 large onion, coarsely chopped; 3 large carrots, cut into 1/2-inch slices; 1 medium leek, thoroughly rinsed and thinly sliced; 3 stalks celery, cut into 1-inch slices; 1 tbsp (15 ml) sugar; 1 cup (225 ml) tightly packed fresh basil, or combination of basil and flat-leaf Italian parsley, divided; 1 tsp (5 ml). dried thyme and/or dried oregano (fresh can be used also); 1 14-oz. can Italian plum tomatoes, including juice; 3 cups (700 ml) cold water; 3 cups (700 ml) vegetable stock/chicken stock, or a combination; 6 ounces green beans, trimmed and cut into thirds (I always use a 6-oz. can); 1/2 cup (125 ml) orzo, tubettini (tubetti), or other small Italian pasta (I have used orzo and tubetti and prefer tubetti); 1 to 2 cups (475 ml) boiling water, optional; 2 large zucchini, cut into 1/2-inch slices; 3 cups (700 ml) loose packed, cored, shredded cabbage; 1 tsp (5 ml) salt, or to taste; freshly ground black pepper; Garnish: 1 - 1-1/2 cups (350 ml) grated fresh Parmesan or romano cheese

Servings: persons

3/4 cup (175 ml) dried navy beans, picked over and rinsed
2 smoked ham hocks (optional)
3 tbsp (45 ml) olive oil
2 cloves garlic, finely minced
1 large onion, coarsely chopped
3 large carrots, cut into 1/2-inch slices
1 medium leek, thoroughly rinsed and thinly sliced
3 stalks celery, cut into 1-inch slices
1 tbsp (15 ml) sugar
1 cup (225 ml) tightly packed fresh basil, or combination of basil and flat-leaf Italian parsley, divided
1 tsp (5 ml). dried thyme and/or dried oregano (fresh can be used also)
1 14-oz. can Italian plum tomatoes, including juice
3 cups (700 ml) cold water
3 cups (700 ml) vegetable stock/chicken stock, or a combination
6 ounces green beans, trimmed and cut into thirds (I always use a 6-oz. can)
1/2 cup (125 ml) orzo, tubettini (tubetti), or other small Italian pasta (I have used orzo and tubetti and prefer tubetti)
1 to 2 cups (475 ml) boiling water, optional
2 large zucchini, cut into 1/2-inch slices
3 cups (700 ml) loose packed, cored, shredded cabbage
1 tsp (5 ml) salt, or to taste
freshly ground black pepper
Garnish: 1 - 1-1/2 cups (350 ml) grated fresh Parmesan or romano cheese

1
Place beans, ham hocks (if using) in pressure cooker
2
Do not add any extra salt as this will make the beans tough and hard to cook.
3
For every cup of dried beans add 4 Cups (950 ml) of water and 1Tbsp oil (this will prevent the foaming that sometimes clogs pressure cookers).
4
Maintain high pressure for 16 - 25 minutes.
5
Drain and rinse beans and set aside.
6
Heat olive oil in cooker, saute garlic and onion until onion becomes limp.
7
Add carrots, leek, celery, 1/2 cup (125 ml) basil, thyme, sugar, reserved navy beans, plum tomatoes with their juice, water and stock.
8
I keep ham hocks in until end of cooking process.
9
Lock the lid and heat on high, bringing to high pressure, reduce heat and maintain at high pressure for 20 minutes.
10
Drop pressure naturally or use quick-release method.
11
Add green beans, tubetti and cook uncovered over medium heat for 5 minutes, stirring frequently to keep pasta from dropping to bottom.
12
If soup becomes too thick add the 1 - 2 cups (475 ml) boiling water (I have never had to do this).
13
Add zucchini, cabbage, remaining basil, salt and pepper.
14
Cook until zucchini and green beans (if fresh) are crisp-tender.
15
Garnish with the cheese.

988

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3/4 cup (175 ml) dried navy beans, picked over and rinsed, 2 smoked ham hocks (optional), 3 tbsp (45 ml) olive oil, 2 cloves garlic, finely minced, and more.

Yes, Pressure Cooker Ministrone Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker Ministrone Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions