📝 About This Recipe
This soul-warming Italian classic captures the essence of the Mediterranean garden, transformed into a rich, velvety soup in a fraction of the time thanks to the Instant Pot. We've layered deep umami flavors with a parmesan rind and aromatic soffritto, ensuring every spoonful is packed with vibrant vegetables, creamy beans, and tender pasta. It is a hearty, 'fork-and-spoon' kind of meal that tastes even better the next day, making it the ultimate comfort food for busy weeknights.
🥗 Ingredients
The Aromatics (Soffritto)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/2 inch rounds)
- 2 Celery Stalks (diced)
- 4 cloves Garlic (minced)
The Garden & Pantry
- 1 large Zucchini (diced into 1/2 inch cubes)
- 1 medium Russet Potato (peeled and diced)
- 2 tablespoons Tomato Paste (double concentrated if possible)
- 1 can (14.5 oz) Fire Roasted Diced Tomatoes (with juices)
- 1 can (15 oz) Cannellini Beans (drained and rinsed)
- 6 cups Vegetable or Chicken Broth (low sodium)
- 1 piece Parmesan Rind (about 2-3 inches, provides deep umami flavor)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Thyme
- 1 Bay Leaf (dried)
The Finish
- 1 cup Ditalini or Small Shell Pasta (uncooked)
- 2 cups Fresh Baby Spinach (roughly chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 Lemon Juice (squeezed fresh to brighten the soup)
- Kosher Salt & Black Pepper (to taste)
👨🍳 Instructions
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1
Turn your Instant Pot to the 'SAUTÉ' setting and allow it to heat up. Add the olive oil, followed by the onion, carrots, and celery.
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2
Sauté the vegetables for 5-6 minutes until the onions are translucent and the carrots are slightly softened. Stir frequently to prevent sticking.
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3
Add the minced garlic and tomato paste. Stir constantly for 1-2 minutes until the tomato paste turns a deep brick red and smells fragrant.
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4
Deglaze the pot by pouring in 1/2 cup of the broth. Use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot to avoid a 'burn' notice.
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5
Add the diced potatoes, zucchini, canned tomatoes, cannellini beans, dried oregano, and dried thyme. Stir well to combine.
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6
Pour in the remaining broth and add the bay leaf and the Parmesan rind. The rind is the 'secret ingredient' for a rich, authentic Italian taste.
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7
Secure the lid and set the valve to the 'SEALING' position. Cancel the sauté mode.
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8
Select 'MANUAL' or 'PRESSURE COOK' on High Pressure and set the timer for 4 minutes. Note: It will take about 10-15 minutes to come to pressure.
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9
While the soup cooks, boil a small pot of salted water on the stove and cook the ditalini pasta according to package directions until al dente. Drain and set aside.
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10
Once the Instant Pot timer beeps, perform a 'Quick Release' by carefully moving the valve to the 'VENTING' position.
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11
Open the lid and remove the bay leaf and the remains of the Parmesan rind (it will be soft and gooey).
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12
Stir in the chopped spinach and the pre-cooked pasta. The residual heat will wilt the spinach in about 1-2 minutes.
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13
Add the fresh lemon juice and chopped parsley. Taste the soup and season generously with salt and black pepper as needed.
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14
Serve hot in deep bowls, finished with an extra drizzle of olive oil and freshly grated parmesan cheese.
💡 Chef's Tips
Don't cook the pasta directly in the Instant Pot if you plan on having leftovers; it will absorb all the broth and turn mushy overnight. Cooking it separately ensures a perfect texture. Always scrape the bottom of the pot thoroughly after adding tomato paste to prevent the 'Burn' error. If you don't have a Parmesan rind, add a tablespoon of nutritional yeast or a splash of soy sauce for that savory depth. Feel free to swap seasonal veggies; green beans, butternut squash, or kale work beautifully in this base. For a spicier kick, add a pinch of red pepper flakes during the sauté step.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough or crusty ciabatta rubbed with a raw garlic clove. Pair with a crisp, chilled Pinot Grigio or a light-bodied Chianti to balance the earthy vegetables. A side Caesar salad with plenty of lemon and black pepper complements the heartiness of the soup. Top each bowl with a dollop of basil pesto for an extra layer of herbal brightness. For a complete meal, serve alongside a plate of Italian antipasti like prosciutto and marinated olives.