The weather is turning, the leaves are changing, and it's time to embrace the coziest season of all: soup season! And what better way to celebrate than with a hearty, flavorful bowl of minestrone? This isn't just any minestrone; it's a modern twist on a classic, made easy and delicious in the Instant Pot.
My love for minestrone runs deep, fueled by fond memories of a neighbor's version. While hers included bacon (a hard act to follow), we're channeling the same cozy essence with a smoky paprika twist and a few shortcuts that will make your weeknight cooking a breeze. Let's dive into what makes this soup so special, shall we?
A Minestrone That's a Little Different
So, what makes this minestrone stand out? For starters, we're ditching traditional pasta and embracing bulgur. If you've never tried bulgur, you're in for a treat! It's chewy, nutty, and packed with fiber and protein. It adds a wonderful texture to the soup, making it more satisfying and healthy.
Another great thing about this recipe is it takes some help from friends! We're using DeLallo pesto and marinara sauce – clean, high-quality ingredients that make things super easy, and really add to the flavor.
Ingredients You'll Need
- Carrots, celery, and onions – the classic soup base.
- Garlic – because no soup is complete without it!
- Green cabbage – for a touch of sweetness and texture.
- DeLallo pesto – a flavorful shortcut that adds richness.
- DeLallo marinara sauce – the perfect tomato base.
- Cannellini or navy beans – for added protein and creaminess.
- Water – the base for our soup.
- Salt, bay leaves, and smoked paprika – for seasoning and depth of flavor.
- Bulgur – our star ingredient!
- Fresh parsley and Parmesan – for a beautiful and tasty garnish.
Making the Minestrone
The Instant Pot makes this recipe so easy to throw together:
- Prep: Chop all your veggies. If you have a food processor, use it to save some time!
- Dump: Place all the vegetables, sauce, beans, spices, and pesto into your Instant Pot.
- Cook: Set it and forget it for 30 minutes.
- Finish: Release the pressure, stir in the bulgur, and let it all cook together for 20 minutes, letting the bulgur absorb all the amazing flavors.
- Serve: Top with parmesan and fresh parsley and serve with a crusty bread!
Serving Suggestions
This soup is satisfying on its own, but it's even better with some delicious extras:
- Bread, of course! For dipping, grab a crusty loaf.
- Simple green salad on the side for something crunchy.
- Meat is optional but you can add some Italian sausage or turkey to the Instant Pot when you first add the vegetables.
Frequently Asked Questions
Can I use pasta instead of bulgur?
Yes! You can cook it on the stove, or use the instant pot using the same instructions and setting the timer to only 3 minutes, or add after the soup is cooked to prevent mushiness
Can I make this without an Instant Pot?
Of course! You can use a slow cooker or the stovetop using the instructions in the recipe section.
Can I freeze this?
Unfortunately, no. The soup will get too mushy.
What veggies can I add?
Get creative! Green beans, zucchini, spinach, or squash would all be delicious.
Can I make this vegan?
Simply use vegan pesto and skip the parmesan!
A Bowl of Comfort
I hope you make this soup and enjoy it. This recipe is a weeknight wonder that makes everyone happy. It's easy, packed with nutrition, and so delicious. Enjoy!