Construction Really Good Snack Minestrone soup with dried beans without beans is possible. I was not sure from the beginning, and it took a few attempts to get the recipe right but check it out! Enjoyment. Let's start from the beginning. Like many of you, I love the minestron soup. It is rich and full. It's healthy, made with a different blend of ingredients that your body wants most. And, if you have an Instant Pot, a good minestrone will be one of your standby.
Instant Minestrone Pot Soup: The Strategy
Ok, most of the Minestrone IP recipes I see are based on canned beans, which I hoped to avoid. Instead, I wanted to develop a minestrone version of dried beans – without soaking (!) Dried beans. Why, so you do not have to plan ahead. Secondly, I want to avoid this dark, superfamily, taste (and texture) of canned soup that we all know – occurs when you use canned beans and then cook again under pressure. The size you cut your ingredients turned out to be important too, and so it was when you added them to the pot. We landed here a specific line that keeps the brightness, acidity, taste definition and general flavor. More about this down!
Some notes & techniques
Potatoes: I found too little turn of potatoes to cook after cooking under pressure for 35 + minutes. Not very well. So I started to use large potato pieces, really big – and it's incredible! Creamy, perfectly cooked and beautifully structured. Carrots are denser and handle the pressure well.
Tomatoes & Kale: I think the gradient is to add all the ingredients to the Instant Pot, seal them and go for it. The minestrones I tried to cook in this way lost very liveliness. But not this version! This version mixes you into crushed tomatoes, and instantly the sprouts post releasing the pressure. The acidity of the tomatoes instantly illuminates the soup and holding the sour back until the last minute retains a piece of structure, color and taste.
Pasta: Many people love to add pasta to their minestrone soup. You can certainly add a handful of dried, small pasta before you press, but, frankly, it is much better if you cook the pasta yourself. You can also mix the dried pasta into the soup immediately after the pressure has been cooked, adding a little more water if things get too thick. In short, on the pasta front, you can be quite flexible. It is open to personal preferences (and how convenient you would like it to be).
I like this minestrone straight and simple, and I also like being outfitted with toppings. Some ideas: a spoon of pesto, a lemon juice drizzle, or a large compression of light lemon, some chopped olives. Stir in a pair of handfuls of old bread for something more like ribollita.