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Foodrhythms

About Recipe

A hearty soup made from scratch packed with tender white beans, veggies and gluten-free pasta. I chose to make this soup in an instant pot because I wanted to use dry beans, not canned and the instant pot cooks the beans much faster. I find that most canned beans are loaded with table salt, tend to be mushy and they certainly don't taste as flavourful as when they are when cooked fresh. I added Italian herbs and spices, tomatoes and pasta to give the soup an authentic Italian flavour and I topped the soup with plenty of fresh Parmesan cheese. This white bean minestrone soup is most certainly a nourishing meal in a bowl.

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Kristina Stosek's
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