Beanestrone is a nutrient-dense version of the beloved Minestrone. Starting with Bob's Red Mill 13 Bean Soup Mix, this comforting soup comes together quickly with your pressure cooker. I like to make a pot and enjoy it for lunch all week.
4 tablespoons olive oil
1 cup diced onion (about ½ large onion)
2 carrots, diced
1 stalk celery, diced (optional)
4 cloves garlic, minced
1 large can diced or crushed tomatoes (28oz-ish)
1 can green beans + liquid (14oz)
¼ - 1 tsp red pepper flake (depending on preferred amount of spice)
2 teaspoons oregano
1 teaspoon salt
¼ tsp black pepper
2 bouillon cubes
1 cup soup beans ( I love Bob’s Red Mill 13 Bean Soup Mix)
8 cups filtered water
1 cup whole wheat rotini pasta (or other preferred pasta)
Set Instant Pot to sauté high. Add olive oil and let heat for 30 seconds. Add onions and sauté for until softened, about 3 minutes. Add carrots, celery and garlic. Sauté e until garlic is fragrant, about 30 seconds. Add tomatoes, the liquid from the green beans, setting beans aside, red pepper flake, oregano, salt, black pepper, bouillon cubes, soup beans and water. Turn IP off. Thoroughly mix ingredients. Lock lid into place. Set Instant Pot on high pressure for 40 minutes. After 40 minutes, quick release the pressure. Add the green beans and pasta to the soup. Mix well. Lock lid into place. Set Instant Pot on high pressure for 6 minutes. Quick release. Season with salt, pepper, and red chili flake to taste.
Store in refrigerator up to 5 days. Freeze up to 6 months.