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Minestrone of Late-Summer Vegetables Recipe

Minestrone of Late-Summer Vegetables Recipe


Vegetable Broth

  • 3 large carrots, peeled, sliced
  • 1 medium fresh fennel bulb, sliced
  • 1 medium celery root (celeriac), peeled, sliced
  • 1/2 head of garlic, crushed (with peel)
  • 6 large fresh Italian parsley sprigs
  • 1 large fresh rosemary sprig
  • 2 large tomatoes, chopped
  • 2 tablespoons tomato paste

Garlic Croutons

  • 3 large garlic cloves, minced
  • 3 cups 1/2-inch cubes baguette or rustic country-style bread

Vegetable soup

  • 1 cup dried cranberry beans or cannellini (white kidney beans)
  • 4 small carrots, peeled, sliced
  • 3 large shallots, thinly sliced
  • 2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes
  • 1 cup fresh edamame beans or frozen, thawed
  • 1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)
  • 1 cup 1/2-inch cubes peeled celery root (celeriac)
  • 1/2 cup chopped red bell pepper
  • 4 lacinato (black) kale leaves, thinly sliced crosswise
  • 2 1/2-pints red and/or yellow cherry tomatoes, cut in half
  • 1/2 cup chopped fresh Italian parsley
  • Freshly shaved Pleasant Ridge Reserve cheese.* Parmesan cheese, or Asiago cheese

Recipe Preparation

Vegetable broth

  • Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.

  • Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD Can be made 5 days ahead. Cool slightly. Cover and refrigerate.

Garlic croutons

  • Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

Vegetable soup

  • Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.

  • Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing. Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.

  • Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.

Recipe by Tami Lax of Harvest in Madison WIReviews Section

Recipe Summary

  • 4 ears corn, husks and silks removed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Coarse salt and ground pepper
  • 2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
  • 2 large zucchini, halved lengthwise and thinly sliced
  • 8 ounces green beans (stem ends removed), cut into thirds
  • 1 can (14.5 ounces) diced tomatoes, in juice
  • 1/2 cup orzo

Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs set kernels aside.

In a Dutch oven or 5-quart pot, heat oil over medium. Add onion season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.

Add broth and 2 cups water bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.

Minestrone Is a Seasonal Soup: 7 Recipes to Prove It

The simple Italian vegetable soup known as minestrone is a wonder of improvisation and the changing realities of fridge and pantry. In high summer, it’s a soup that highlights tender, barely cooked garden vegetables in winter, it’s all about incorporating canned and preserved ingredients, and adding things like cured pork and red wine to give it a more substantial flavor. Here, in no particular order, are 7 recipes you can take seasonal inspiration from.

1. Tortellini Minestrone

The addition of fresh cheese tortellini makes this recipe bridge soup and pasta, perfect for early fall, when a chill descends but there’s still local zucchini and field basil in the farmers’ market. Get our Tortellini Minestrone recipe.

2. Minestrone

This most familiar of all minestrone recipes (dried and fresh beans, canned tomatoes, pasta) is autumn ready, though it moves effortlessly into deepest winter. It has a mosaic of delicious, interestingly textured vegetable things, and it stands as both the center and the opener to a meal. Get our Minestrone recipe.

3. Gabrielle Hamilton’s Christmas Eve Minestrone

Chef Gabrielle Hamilton’s kale-and-fennel minestrone is her Christmas Eve go-to, with grilled cheese sandwiches. The simplest food is sometimes the best on holidays (especially night-before holidays!), and this distinctive soup is all about warmth and comfort. Get Gabrielle Hamilton’s Christmas Eve Minestrone recipe.

4. Winter Minestrone

Pancetta and butternut squash give Ina Garten’s cold-weather minestrone a hearty quality that sticks to ribs and keeps bodies warm. Crisp, chewy, savory garlic bruschetta are the perfect garnish. Get Barefoot Contessa’s Winter Minestrone recipe.

5. Wild Garlic Minestrone

Chip Butties and Noodle Soup

Wild garlic shoots and flowers start appearing in spring, a time of celebration for wild foragers. If you’re adventurous, you can turn your forest haul into a delicious soup, flavored with smoked paprika, lent color with canned tomatoes, and chewy with pasta. Get Chip Butties and Noodle Soup’s Wild Garlic Minestrone recipe.

6. Summer Minestrone

“When it’s summer’s high season,” writes Elise on Simply Recipes, “and the garden is overflowing with more vegetables than one can reasonably consume, a great way to make use of the bounty is to make minestrone soup.” Get Simply Recipes’ Summer Minestrone recipe.

7. Late Summer Minestrone

Farro and a shopping bagful of farmers’ market vegetables go into this seasonal celebration of minestrone, flavored with Parmesan rinds. “As the seasons change,” writes blogger Pamela Salzman, “so does this soup.” In winter, jarred tomatoes stand in for fresh, cabbage for zucchini. Get Pamela Salzman’s Late Summer Minestrone recipe.

Related video: 30 Healthy Soups That’ll Warm You Right Up

Recipe: Late summer minestrone

Note: From Donna Deane. This recipe calls for a pasta machine to make the noodles. You can substitute purchased fresh fettucine. If desired, serve with toasted slices of baguette.

1/2 cup flour plus extra for kneading

2 cups onion, cut into 1/4 -inch dice

9 cups good-quality chicken broth

2 to 3 large tomatoes, grated (about 1 3/4 cup grated)

1/2 pound yellow wax beans, cut into 1-inch pieces (about 2 cups)

2 ears corn, kernels removed (about 2 cups corn)

3 zucchini, cut into 1/2 -inch dice

1 teaspoon chopped fresh oregano

1. To make the pasta dough, place one-half cup flour and the salt into a large bowl or on a clean work surface and stir to blend the ingredients together. Make a well in the center of the flour and slowly pour in the beaten egg. Use a fork to stir the flour into the egg, then, as the dough forms, use your hands to bring it together into a ball.

2. Knead the pasta dough for several minutes on a floured work surface until the dough becomes soft and smooth. Form it into a ball and wrap in plastic wrap allow the dough to rest for 30 minutes.

3. Divide the pasta dough in half, and roll out the first half into a long strip about one-fourth-inch thick. Repeat with the second half. Using the widest setting on a pasta machine, put the first piece of dough through once to form a long rectangle. Fold the short ends of the rectangle into the center and put the dough through twice more on that setting. Repeat with the second half. Lower the setting a notch and run both pieces through. Continue running the dough through the machine, each time at a lower setting, until each piece is as thin as a standard sheet of pasta, about one-sixteenth inch.

4. Change the attachment on the pasta machine to the fettuccine cutter and run each sheet of pasta through. Place the noodles on a clean, lightly-floured wooden board. Cut the noodles on the diagonal into 1 1/4 -inch pieces. Let the cut pasta rest uncovered on the board while preparing the soup.

5. Sauté the onion in the olive oil in a large pot until tender, about 5 minutes. Stir in the garlic and sauté an additional minute or just until fragrant, but not browned.

6. Stir in the chicken broth and the grated tomato and bring the soup to a boil. Add the yellow beans, reduce the heat and simmer, covered, for 5 minutes. Add the lima beans and corn and continue to simmer 5 more minutes. Add the zucchini and simmer another 10 minutes, just until the vegetables are tender.

7. Season to taste with salt and pepper. Stir the pasta into the simmering broth. Cover and simmer about 2 minutes until the pasta is cooked through. Stir in the fresh oregano. Ladle into heated soup bowls.

Each serving: 252 calories 11 grams protein 35 grams carbohydrates 7 grams fiber 9 grams fat 1 gram saturated fat 26 mg. cholesterol 843 mg. sodium.

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Minestrone with Cabbage and Winter Squash

The colder months bring winter squash, sometimes potatoes, and cruciferous greens like cabbage and kale to my hearty soups. Cabbage and winter squash simmer along with the soup base, sweetening the broth. I often choose chickpeas as the beans in my winter minestrones. They go well with the heartier vegetables. In this variation, I wilt cabbage with the other vegetables in the tomato base, and add the winter squash along with the beans and their liquid.
Make the Minestrone with Dried Beans template with the following additional vegetables and specifications:
½ medium cabbage, chopped or shredded
1 pound winter squash, such as butternut, peeled and diced
2 to 4 additional tablespoons chopped fresh flat-leaf parsley (to taste)

  1. Simmer the beans as directed in Step 1.
  2. In Step 2, add the cabbage to the tomato base when you add the garlic and salt. Cook, stirring, until the cabbage has begun to wilt and the garlic smells fragrant, about 3 minutes. Continue through Step 3.
  3. In Step 4, add the winter squash when you add the turnips and bouquet garni and bring to a simmer. If the broth seems low, add a little water so that everything is submerged. Cover and simmer over low heat for 1 hour.
  4. In Step 5, stir in the additional parsley just before serving.
    ADVANCE PREPARATION: The soup tastes even better a day after it’s made, but don’t add and simmer the pasta until you are ready to serve.

Homemade Seasonal Minestrone

Minestrone can be made with whatever vegetables are in season and on hand. During the late summer, vegetables such as summer squash, tomatoes, fennel, carrots, green beans, onions, and potatoes are all ripe and ready to play around in the soup pot. In late autumn, harder squashes such as butternut and acorn, plus deep leafy greens, make great additions to minestrone.

This minestrone is made with a lot of vegetables, calling for roughly twelve cups of vegetables from your farm stand plus eight cups of tomatoes! Yum! The recipe below includes the veggies I used in my most recent batch of minestrone. You can s ubstitute the veggies in this recipe for your favorites and remember it can easily be doubled to make extras for freezing. Don’t forget to pick up some basil while you are at the farm stand for the pesto crostini!

Farm Stand Minestrone

8 cups of roughly chopped tomatoes
1 big chopped onion
4 to 6 cloves of minced garlic
4 cups of water or 3 cups of water and 1 cup of white wine
3 chopped Romanesco small zucchini
4 chopped little yellow squash
4 chopped potatoes
6 chopped carrots
2 sliced leeks
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon of dried rosemary
2 cups of cooked beans such as cannellini or garbanzo
1 1/2 cup of cooked pasta such as fusilli, shells, or elbows
1 piece of Parmesan cheese rind, optional
Olive oil
Salt & pepper to taste

  • First start making the stock for your soup. Cover the bottom of a big pot with a layer of olive oil and heat on medium-low heat.
  • Add the chopped onion and a sprinkle of salt to the pot. Stir to coat the onions and cover with a lid. Let cook until the onions begin to soften.
  • Add the tomatoes, minced garlic, and water. Stir and cover the pot. Cook over medium low heat until the tomatoes break apart.
  • Using a blender or immersion blender, carefully process the stock until it is smooth. You can leave some tomato and onion chucks if you wish. It’s up to you!
  • While the tomatoes are simmering, start cooking your vegetables.
  • In another large pot (it should be bigger than the stock pot because you will be mixing everything together to finish the soup) add olive oil to cover the bottom of the pot.
  • Begin adding your vegetables to the pot, starting with the hardest vegetables first such as carrots and potatoes. Let each vegetable start to cook and soften before you add the next kind. Add a generous sprinkle of salt and keep a lid on the pot to help the veggies steam and soften. Stir often and add a little bit of water when needed to keep the vegetables from sticking.
  • Once the vegetables are well cooked and soft, pour in the tomato stock.
  • Add the oregano, thyme, and rosemary. Feel free to use more of these herbs if you wish. Also double the amount if you are lucky enough to be using fresh herbs!
  • Add the Parmesan cheese rind if you are using it.
  • Add the beans and stir well.
  • Let everything simmer together for at least 15 minutes.
  • Taste and season with salt and pepper to your liking.
  • Add the noodles when serving to keep them from getting mushy in the soup.
  • Serve piping hot with a nice piece of pesto crostini on top, mangia!

Vegetarian-friendly minestrone soup for the bounty of late summer-early fall

Last Saturday I sherpa&rsquod two giant bags home from the farmers&rsquo market, one slung over each shoulder: A red cabbage the size of a bowling ball, bunches of carrots and turnips, leeks and potatoes, tomatoes, melons and stone fruit. I slogged along under my delicious, greedy burden, considering the 2-mile walk home a strength-training workout.

Even in California, where the year-round market bounty is always a treat, these early days of fall, still full of late-summer produce, can still drive a cook crazy. You&rsquore never going to be able to eat, freeze, can and ferment it all, especially if, like me, these weeks also mark the start of a new school year, with all the chaos and disruption that brings, or if you&rsquore just coming down from the last long weekend of summer vacation and are resenting routine.

So here&rsquos another option: Dump it all in a pot and walk away, and return to dinner an hour later. I&rsquove yet to adopt the Instant Pot, so in my house this recipe for late-season minestrone is not a quick weeknight supper (though you could certainly try it in yours, if you have one). But it&rsquos the kind of recipe I like, because it&rsquos mostly hands-off, extremely flexible and it holds up fine for many days.

Leftovers are great for lunch, and as the season progresses you can vary the vegetables, adding in some diced winter squash, or substituting a bunch of stemmed, chopped kale for the spinach. You could add sausage coins for a heartier soup, or stir in some small pasta or rice in the last 15 minutes of cooking.

Best of all, this vegetarian recipe clears the crisper drawer, readying you for another trip to the market&mdash quick, before all those beautiful tomatoes, figs and bouquets of basil are gone for another year.

Jessica Battilana is a San Francisco freelance writer. Her cookbook is &ldquoRepertoire: All the Recipes You Need.&rdquo Twitter: @jbattilana Email: [email protected]

8 cups water

1 (28-ounce) can whole tomatoes, drained

2 leeks, sliced into thin half-moons

2 medium carrots, diced

2 cups shelled fresh shelling beans (such as cranberry) or 1 (15 ounce) can cannellini beans

Late Summer Riff on Minestrone

Everybody into the pool. If you’re facing a mountain of vegetables — either from your garden or over-zealous farmer’s market shopping — we suggest making your first hot soup of the season.

After consulting five minestrone recipes, we followed none. Let your vegetable collection lead and see where your minestrone goes. After all, we hear the word “minestrone” has become a synonym for “hodgepodge”.

Here’s our riff on late summer minestrone:

We started the soup by cooking a few slices of left over prosciutto in olive oil. You could use bacon or pancetta, of course. Then, we added the celery, carrots, and hard-neck garlic into the hot oil. After the aromatics cooked in the oil for about 10 minutes, we added tomatoes, parsley, arugula, an ear of corn, zucchini, summer squash, bush basil and thyme. We cooked those vegetables for about five miutes more.

Just about the only vegetables that were safe from this soup were eggplant and cucumber. We didn’t think they’d work here.

To make our broth richer, we added two spoonfuls of tomato paste and let that cook in for a few minutes. Then, we filled our soup pot with water (we could have used chicken stock, but didn’t have any), a bay leaf, two handfulls of fresh cranberry beans, and a Parmesan rind (hope you save them for soups!). After the soup got to a boil, and turned the heat down to medium and let it cook for a half-hour.

We cut up some stale baguette to serve as impromptu croutons. We served our soup with a glug of olive oil and grated some cheese on top.


Yield Serves 4 to 6 , Makes about 2 1/2 quarts

  • shellfish-free
  • egg-free
  • fish-free
  • peanut-free
  • soy-free
  • alcohol-free
  • Calories 26
  • Fat 0.3 g (0.4%)
  • Saturated 0.0 g (0.2%)
  • Carbs 6.0 g (2.0%)
  • Fiber 2.3 g (9.0%)
  • Sugars 3.1 g
  • Protein 1.1 g (2.2%)
  • Sodium 487.3 mg (20.3%)


For the soup base:

dried or small handful chopped fresh herbs like thyme, rosemary, sage, or marjoram

water, chicken or vegetable stock, or whey

Parmesan rind or prosciutto end (optional)

Any combination of vegetables, like diced leek (1 large) hearty greens or cabbage, sliced into ribbons peeled and cubed winter squash (about 1/2 small butternut) diced zucchini and green or yellow beans, cut into 1-inch pieces

roasted tomatoes, 2 cups chopped canned tomatoes, or 2 medium fresh tomatoes, cored and diced

Extras and finishing:

Cooked beans, pasta, or grains

Olive oil, grated Parmesan cheese, pesto, or fresh chopped basil leaves


Start with the aromatics. Dice the onion and, if you have them, the carrots and celery. Coarsely chop the garlic. Cook in a large pot over medium heat in a mix of butter and olive oil (enough to have a thin film cover the bottom of the pan, use only olive oil if making the soup vegan), stirring often, for 15 minutes. Add the garlic and herbs. Throw in the bay leaf and salt and continue to cook for a few minutes.

Now add the liquid — the water, stock, or whey. Bring it to a low boil, then reduce to a simmer. If you have a Parmesan rind or prosciutto end, add it now.

From here, you have a great base. Add the remaining vegetables except the tomatoes. Simmer uncovered, stirring occasionally, until the vegetables are tender.

Add the tomatoes, including any liquid from the can, jar, or bag. Simmer until the tomatoes soften, about 5 minutes.

Finally, add the extras. Add any or some combination of cooked beans (cannellini and chickpeas are my favorites here), cooked pasta, or cooked grain. Taste and season with salt as needed.

Scoop into big bowls and finish with your toppings. A drizzle of olive oil, grated Parmesan, pesto, or coarsely chopped basil are all wonderful here.

Recipe Notes

This freezes well, as long as it doesn't have pasta. Freeze in airtight containers for up to 6 months.

Reprinted with permission from The Homemade Kitchen: Recipes for Cooking with Pleasure by Alana Chernila, copyright (c) 2015. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Garden Minestrone Soup

Instant Pot Minestrone Soup, made with fresh garden tomatoes, zucchini, corn, onion and pasta, is an easy soup recipe that makes the most of summer produce.


  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 2 large carrots, diced
  • 1 stalk celery, diced
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 small zucchini, chopped
  • 3 pounds of tomatoes, peeled, seeded and chopped*
  • 2 cans (14.5 ounces each) chicken broth
  • 1 cup uncooked ditalini pasta
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 2 cups baby spinach
  • 1 can (14.5 ounces) of kidney beans, drained and rinsed
  • 2 tablespoons fresh basil, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) grated Asiago or Parmesan cheese


  1. Select Sauté and add the oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes.
  2. Add the garlic, carrots, celery, corn, and zucchini. Keep stirring and cook for about 5 more minutes.
  3. Add the tomatoes, chicken broth, pasta, Italian seasoning, and salt. Lock the lid in place, select High Pressure and 4 minutes cook time.
  4. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release.
  5. Add the spinach, beans, and basil. Taste and season with pepper and salt if needed.
  6. Serve in individual bowls topped with cheese.


*You can substitute two 14.5-ounce cans of diced tomatoes for the fresh tomatoes in the recipe.

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Nutrition Information:


Serving Size:

Nutrition information is calculated by Nutritionix and may not always be accurate.

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37 comments on &ldquoInstant Pot Garden Fresh Minestrone Soup&rdquo

Any suggestion for tomato varieties to use in this soup?

Hi Valerie – you can use any kind of tomatoes, plum or Roma tomatoes have more flesh and fewer seeds, but use the ripest, reddest ones you can find.

Would this recipe be ok to can without the Pasta and Potatoes and add them later? Sounds like a great recipe and good to have throughout the winter months her in the Northeast!

Hi Suzanne – I’m sorry I don’t have any experience canning. I did find this recipe you could use and add the seasoning.

Made it as written only less onion as hubby does not like onion. Very good. Maybe too much pasta tho which makes it a bit more bland. The recipe also makes a lot so next time I will cook pasta separately so I can freeze the leftovers. Definitely a keeper.

Thanks Bonnie – glad it was a keeper!

One of the absolute best soups I have ever made in my instant pot. Perfect recipe. Awesome!!

That’s so great to hear – thanks Donna!

This is hands down one of my favorite soups to make when my garden vegetables are coming in faster than I can use them. We just love it!

That’s so great to hear – thanks Carol!

Can this recipe be doubled to feed a crowd over the Holidays?
If so would you double all ingredients?
Any change to Cook time or NR release time?

Hi Barbara – if you have an 8 quart pressure cooker you could double it. I would reduce the cook time to 2 minutes with a 10 minute natural release.

The ingredients list specifies a half teaspoon of pepper, but the recipe doesn’t say when to use it except at the end if needed. Is that correct?? I’ve made this several times without noticing that….

Hi Doug – so nice to hear you’ve made the soup several times. Yes, add the pepper at the end along with additional salt if needed. Enjoy!

Can you freeze soup with pasta or potatoes in it? Sometimes I get a mushy bad taste from potatoes after frozen in my stew.

Hi Sylvia – potatoes and pasta can get a little mushy when frozen and reheated. A couple of things you can do. For soups with pasta, especially chicken noodle soup, I don’t add the pasta to the soup until I’m serving it, then freeze in individual servings of pasta and soup separately. You can also under cook the soup with potatoes it in, then cook the portion you are going to eat a little bit longer.

My husband and I are tracking cholesterol and sodium levels in our daily meals. it would be helpful if the nutritional values were included with the recipes.

Hi Annette – here’s a site that makes it easy to analyze any recipe Good luck with your goal of eating better.

This is really healthy and looks yummy too. Thanks for sharing!

… Could you use stewed or canned tomatoes in place of the fresh ones? If so how much?

Hi Wendy – definitely. I would substitute two 14.5 ounce cans.

I made this a few days ago and it came out fantastic! I had some fresh green beans cooked that I wanted to use and also had some fresh corn I had cooked and cut off the cob….I added both when I added the kidney beans, spinach and herbs.

I can’t say enough good things about this soup. It will be made again and again…in fact I was sorry to see the last of it go today at lunch time….it hit the spot.

Tried this in an 8 quart stove top pressure cooker. I think next time I will remove the sautéed onions, add another tablespoon of Olive Oil, bring it up to heat, add the garlic, carrots, celery, corn, zucchini and the onions back in. The pot was somewhat dry as the oil seemed to be used up the onions.

Also, try throwing in the corn cobs into the pot, let them cook with everything else and remove them when you open the pot. Corn cobs are very sweet.

About do a quick release, I usually do not do this with soups. Given the above was an electric pressure cooker, I can understand why releasing the steam via of a valve is the only option.. My stove top cooker spitted, clogged, and spurted a lot in the steam flow, instead of a strong steady release of pressure. So next time will just do an in the sink cold water drop of pressure and then release the valve.

Thanks for your feedback on the recipe. Sounds like your pot was probably a lot hotter than mine gets on the saute setting. I have a corn chowder recipe that uses the corn cobs, and it does add a wonderful flavor. Did you allow your pressure to release for 5 minutes before you did the quick pressure release? Maybe the larger size takes longer to release the pressure. You could try decreasing your cooking time and do a longer natural release.

Yeah, was a Fagor Duo on a gas stove, wasn’t so much hotter as a longer sauté time, I somewhat caramelized the onions, most likely why the oil was used up. I think I might try going the whole 45-60 minutes on slightly medium heat to fully caramelized them in a pan next time then moving them to the PC. This first light caramelizing, maybe the corncobs too, made the soup slightly sweet, had a nice flavor.

The Duo holds pressure well, I have had it hold pressure off heat for 30 minutes. It is no problem to just hit it with running water to reduce the pressure. I did wait the proper time before quick releasing it, it took several long long minutes to come down spurting alot with the steam released.

This soup is so much better after sitting in the frig for 3 days, you do need to add more broth, the ditalini seems to absorb it.

That asiago cheese makes this soup shine, if you can get pass the smell of asiago cheese. Stirring it in the bowl slightly helps. Asiago has a really great flavor rolled in a dirty gym sock smell. Wish you could stir it in when it is on a pizza. LOL

Me thinks it took a brave soul to be the first to try Asiago cheese.

We just froze some fresh locally grown tomatoes to make this after the season.

Thanks for the update. How great to have fresh tomatoes in the freezer. You’re right, soups often are better as leftovers. Often when I’m making soup with a noodle that I know won’t be eaten the same day, I’ll cook the noodles separately so they don’t absorb all the broth. Just put a scoop of noodles in the bowl and pour the hot soup over it. You’ll have to give it a try.

Barbara , thank you for this soup! It look great and simple. I’ll try out it for a lunch this week.

I so wish people would post upfront, rather then have to dig around a website, that recipes posted are for electrics, and which model by wattage. This is becoming very common. Gee if I had an electric I would prefer a 15 PSI stove top recipe and do the simple math to correct for the longer cook time using 15 PSI as a standar reference. The Instant Pot’s high is about 11.8 PSI as I recall, it is the higher one, the rest very all over the place greatly, some being very low, i.e. below 10 PSI. Electric by model/watt recipes are very concentric by nature. You are totally cluesless on being able to adjust for a stove top by most of these electric recipes you see. Makes me wonder if people known the difference in electrics models by makers.

Thanks for the comment – I list the pressure cookers I use in my FAQ section Recipes written for an electric pressure are written differently than a stove-top, so I think it’s generally obvious my recipes are written for an electric pressure cooker. I don’t believe with most recipes, except quick cooking recipes, that there is a significant difference in cooking times between stove top and electric pressure cooker recipes even given the PSI differences you describe.

Great site. I found it by typing in “recipes for electric pressure cooker.” Can hardly wait to try some of these recipes. They look delish.