Minestrone Soup

Minestrone Soup

0:15 To Prep
0:15 To Cook
8 Servings
Average Rating
Difficulty Easy

Warm up those cold nights with this flavoursome soup.


  • 1 large onion, finely chopped
  • 2 stalks of celery, finely chopped
  • 1 red capsicum, finely chopped
  • 1 large carrot, finely chopped
  • 100g pancetta (or bacon), finely chopped
  • 2 cloves garlic, finely chopped
  • 100g Sebago potatoes, finely chopped
  • 400g can chopped tomatoes
  • 1L chicken stock
  • 400g can of cannellini beans, drained and rinsed
  • 400g can of borlotti beans, drained and rinsed
  • 120g dried ribbed pasta, of your choice
  • 350g trimmed silverbeet leaves, finely shredded
  • 1 grated parmesan cheese to serve

Step 1

Heat olive oil in Pressure Cooker over medium heat for 2 minutes.

Step 2

Add onion, garlic, celery, capsicum, carrot and pancetta and cook, stirring over medium heat for 5 minutes or until onion is soft.

Step 3

Add the rest of the ingredients to the Pressure Cooker and stir well to coat in oil.

Step 4

Add stock and stir gently. Close and lock the Pressure Cooker and bring to Pressure on high heat using setting 2 (Pressure is reached when the red Pressure indicator has risen).

Step 5

Once at Pressure turn down the heat to low and cook for 15 minutes.

Step 6

Remove from heat. Quick release by placing the pot under a running tap with cool water for a few seconds.

Step 7

Open the lid after red pressure indicator has fallen and season with salt and pepper.

Step 8

Serve topped with parmesan cheese and accompanied by crusty wood-fired bread.

Chef's Tips

This soup can be frozen, freeze in an airtight container for up to 2 months.



Easy and delicious!

Josephine F


It is the Best 👏🏻



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