Easy Instant Pot Spring Minestrone
A vibrant, brothy soup celebrating the season's first tender vegetables like asparagus, sweet peas, and leeks. This light yet nourishing meal comes together effortlessly in the Instant Pot, finished with a bright squeeze of lemon and fresh herbs for a taste of pure sunshine.
Equipment
- Instant Pot (6-quart or larger)
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Lemon zester or microplane
- Lemon juicer
- Ladle
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks, white and light green parts only, sliced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 cup ditalini pasta or other small pasta like shells or orzo
- 1 bunch asparagus, woody ends trimmed, cut into 1-inch pieces
- 1 cup frozen peas
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 1 lemon, zested and juiced
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Instructions
- Set the Instant Pot to 'Sauté' on high. Once hot, add the olive oil. Add the sliced leeks, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for one more minute until fragrant.
- Pour in a splash of vegetable broth to deglaze the pot, scraping any browned bits from the bottom with a wooden spoon.
- Pour in the remaining vegetable broth, the rinsed cannellini beans, salt, and pepper. Stir to combine.
- Secure the lid, set the steam release valve to 'Sealing'. Select 'Pressure Cook' or 'Manual' and cook on high pressure for 5 minutes.
- Once the timer finishes, perform a quick release by carefully moving the valve to 'Venting'.
- Once the pin drops, open the lid. Select the 'Sauté' function again. Add the dry ditalini pasta and chopped asparagus to the pot.
- Simmer for 6-8 minutes, stirring occasionally, until the pasta is al dente and the asparagus is crisp-tender and bright green.
- Press 'Cancel' to turn off the heat. Stir in the frozen peas, chopped dill, chopped parsley, lemon zest, and lemon juice. The residual heat will cook the peas instantly.
- Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.
Notes
Variations & Tips:
- Protein Swaps: Great Northern beans or chickpeas can be used instead of cannellini.
- Vegetable Additions: Feel free to add chopped zucchini, baby spinach, or fennel during the final sauté step with the pasta.
- Herb Alternatives: Fresh mint or tarragon can be substituted for dill for a different fresh flavor profile.
- Flavor Boosts: For extra umami, add a Parmesan rind to the pot during the pressure cooking phase (remove before serving). For richness, deglaze the pot with a splash of dry white wine after sautéing the aromatics. A dollop of pesto in each serving bowl is also delicious.
- Toppings: Serve with freshly grated Parmesan cheese, a drizzle of extra virgin olive oil, and crusty bread for dipping.
- Common Pitfalls: Do not pressure cook the asparagus and peas, as they will become mushy. Don't skip the final addition of lemon juice and zest, as it is crucial for brightening the flavors.
- Protein Swaps: Great Northern beans or chickpeas can be used instead of cannellini.
- Vegetable Additions: Feel free to add chopped zucchini, baby spinach, or fennel during the final sauté step with the pasta.
- Herb Alternatives: Fresh mint or tarragon can be substituted for dill for a different fresh flavor profile.
- Flavor Boosts: For extra umami, add a Parmesan rind to the pot during the pressure cooking phase (remove before serving). For richness, deglaze the pot with a splash of dry white wine after sautéing the aromatics. A dollop of pesto in each serving bowl is also delicious.
- Toppings: Serve with freshly grated Parmesan cheese, a drizzle of extra virgin olive oil, and crusty bread for dipping.
- Common Pitfalls: Do not pressure cook the asparagus and peas, as they will become mushy. Don't skip the final addition of lemon juice and zest, as it is crucial for brightening the flavors.