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Garden Vegetable Minestrone Soup

This warm comfort soup is packed with 10 fresh vegetables and beans! A popular Italian restaurant appetizer, it makes an easy and great homemade treat -- serve alone for a light meal or with your favorite bread and butter for a fulfilling one!

Makes 4 servings


  • 1 red bell pepper

  • 10-15 french beans (or green beans)

  • 2 zucchini

  • 1 carrot

  • 1 yellow squash

  • 1/2 red onion

  • 3 medium-sized tomatoes

  • 5 stalks celery

  • 8-10 cloves garlic

  • 1/2 cup fresh basil

  • 2 tbsp olive oil

  • 1/2 cup Great Northern beans

  • 1 tbsp red chili powder

  • 4 cups vegetable stock or water

  • salt and black pepper to taste

  • (optional) macaroni or pasta of your choice

  • a few sprigs of basil


  1. Soak white beans overnight or at least 6-8 hours.

  2. In an Instant Pot or pressure cooker, cook the Great Northern beans on high pressure for 5-7 minutes.

  3. Coarsely chop the onion, red bell pepper, carrot, celery, green beans, zucchini, squash, and tomatoes. Mince the garlic.

  4. In a 6-quart Instant Pot or pressure cooker, heat the oil. Add garlic and saute for a few minutes.

  5. Add all the chopped vegetables. Stir and add salt to taste.

  6. Add 2 cups of water, bring to boil, and let simmer for 10 minutes.

  7. Add cooked Great Northern beans to the mix with the water they cooked in.

  8. Chop basil and add to the soup. Optionally add cooked pasta.

  9. Add red chili powder. Boil uncovered for two minutes. Turn the heat off and cover the pot.

  10. Serve hot, topped with a few sprigs of basil and your favorite bread!

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