This delicious minestrone soup which I made in my Instant Pot can also be made on the stove or in a slow cooker. The ingredients can be adapted to fit your needs and tastes. I’ve made it without tomatoes or tomato paste and it is still yummy.
Some of the herbs I added to the soup were fresh herbs that I had previously frozen. You can read how to do it in my post Freezing Fresh Herbs.
You can use canned beans, which I’ve done. A can of beans (rinsed and drained) yields about 1 1/2 cups beans. I’ve also used beans I’ve cooked myself. For this recipe I used Great Northern Beans, but you could use garbanzo beans, red kidney beans (unless you need to eat low histamine) or any other bean that sounds good to you! Here’s how I cook beans in the Instant Pot. For this recipe I add 2 cups of beans to the soup because I like a heartier soup.
I’ve made this soup at least 3 times recently and the vegetables that I’ve used include: zucchini, Yukon Gold potatoes, white or striped beets, carrots, celery, green beans, asparagus, tomatoes, Swiss chard and kale. You could also use peas, I just haven’t done that recently.
To make the soup low histamine, leave out the tomato paste and tomatoes and don’t use kidney beans or soy beans. I served the soup over rice pasta and it was delicious!!