COURSE:
British, Lunch, Main Course, Recipe Page, Recipes, Soup
Green Minestrone Soup
Light, vibrant and full of nourishing goodness, this Green Minestrone Soup is a fresh twist on the classic Italian favourite. Packed with seasonal green vegetables, herbs and hearty pulses, it’s a bowlful of feel-good flavour that celebrates wholesome ingredients without compromising on taste.
Unlike the traditional tomato-based minestrone, this version puts greens front and centre – think courgettes, peas, spinach and leeks – creating a soup that’s as uplifting as it is satisfying. A base of garlic, onion and herbs builds gentle depth, while cannellini or butter beans add creaminess and plant-based protein. The result is a comforting, rustic dish that’s still wonderfully light and refreshing.
A small pasta shape such as ditalini or orzo adds heartiness and makes the soup feel like a full meal. You can finish it with a drizzle of olive oil, a handful of fresh herbs or a grating of Parmesan for added richness. It’s also easy to make fully vegetarian or vegan, depending on your choice of toppings and stock.
Prepared in the Instant Pot, this soup is ready in a fraction of the time it would take on the hob. The pressure cooking method locks in flavour and preserves the colour and texture of the green veg beautifully – no limp or overcooked greens here.
Whether you’re after a healthy lunch, a light dinner, or a make-ahead meal to see you through the week, this Green Minestrone Soup ticks all the boxes. It’s vibrant, comforting and incredibly easy to customise with whatever veg you have to hand. A modern classic that brings comfort, colour and nourishment to your bowl.
Green Mini-strone soup
Product:
Instant Pot Multi-Cooker
Ingredients
- 200 g bacon lardons or pancetta
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 2 leeks, trimmed and sliced
- 80 g pasta (Mafalda Corte, orzo, or small macaroni)
- 500 ml hot chicken stock
- 1 tin butter beans, drained and rinsed
- 200 g frozen pea and edamame mix
- 15 g fresh parsley, stems removed and chopped
- 2 tbsp crème fraîche
- 1 lemon, zest only
- Oil, salt, and pepper, to taste
Instructions
- Prep your ingredients as directed in the ingredients list. Wash the leeks well in a large bowl of water to remove any grit, then drain and set aside.
- Set the Instant Pot to sauté on medium heat. Add a drizzle of oil, then the 200 g bacon lardons and 1 onion. Cook together until the onions are soft and translucent, 5–7 minutes. Add the 2 sliced garlic cloves and sauté for 30 seconds, then stir in the 2 sliced leeks and cook for 1 minute.
- Pour in the 500 ml hot chicken stock and bring to a simmer. Add the 80 g pasta, making sure it is fully submerged. Cancel the sauté setting.
- Secure the lid and pressure cook on high for 0 minutes. The pasta will cook as the pot comes up to pressure.
- Once the cycle ends, release the pressure immediately. Remove the lid and stir in the 200g pea and edamame mix, 15g chopped parsley, 2 tbsp crème fraîche, and a tin of butter beans.
- Season generously with salt and pepper, then finish with the zest of 1 lemon.
- Divide into bowls and serve.
Green Mini-strone soup
COURSE:
British, Lunch, Main Course, Recipe Page, Recipes, Soup
Product:
Instant Pot Multi-Cooker
Ingredients
- 200 g bacon lardons or pancetta
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 2 leeks, trimmed and sliced
- 80 g pasta (Mafalda Corte, orzo, or small macaroni)
- 500 ml hot chicken stock
- 1 tin butter beans, drained and rinsed
- 200 g frozen pea and edamame mix
- 15 g fresh parsley, stems removed and chopped
- 2 tbsp crème fraîche
- 1 lemon, zest only
- Oil, salt, and pepper, to taste
Instructions
- Prep your ingredients as directed in the ingredients list. Wash the leeks well in a large bowl of water to remove any grit, then drain and set aside.
- Set the Instant Pot to sauté on medium heat. Add a drizzle of oil, then the 200 g bacon lardons and 1 onion. Cook together until the onions are soft and translucent, 5–7 minutes. Add the 2 sliced garlic cloves and sauté for 30 seconds, then stir in the 2 sliced leeks and cook for 1 minute.
- Pour in the 500 ml hot chicken stock and bring to a simmer. Add the 80 g pasta, making sure it is fully submerged. Cancel the sauté setting.
- Secure the lid and pressure cook on high for 0 minutes. The pasta will cook as the pot comes up to pressure.
- Once the cycle ends, release the pressure immediately. Remove the lid and stir in the 200g pea and edamame mix, 15g chopped parsley, 2 tbsp crème fraîche, and a tin of butter beans.
- Season generously with salt and pepper, then finish with the zest of 1 lemon.
- Divide into bowls and serve.
Green Minestrone Soup
Light, vibrant and full of nourishing goodness, this Green Minestrone Soup is a fresh twist on the classic Italian favourite. Packed with seasonal green vegetables, herbs and hearty pulses, it’s a bowlful of feel-good flavour that celebrates wholesome ingredients without compromising on taste.
Unlike the traditional tomato-based minestrone, this version puts greens front and centre – think courgettes, peas, spinach and leeks – creating a soup that’s as uplifting as it is satisfying. A base of garlic, onion and herbs builds gentle depth, while cannellini or butter beans add creaminess and plant-based protein. The result is a comforting, rustic dish that’s still wonderfully light and refreshing.
A small pasta shape such as ditalini or orzo adds heartiness and makes the soup feel like a full meal. You can finish it with a drizzle of olive oil, a handful of fresh herbs or a grating of Parmesan for added richness. It’s also easy to make fully vegetarian or vegan, depending on your choice of toppings and stock.
Prepared in the Instant Pot, this soup is ready in a fraction of the time it would take on the hob. The pressure cooking method locks in flavour and preserves the colour and texture of the green veg beautifully – no limp or overcooked greens here.
Whether you’re after a healthy lunch, a light dinner, or a make-ahead meal to see you through the week, this Green Minestrone Soup ticks all the boxes. It’s vibrant, comforting and incredibly easy to customise with whatever veg you have to hand. A modern classic that brings comfort, colour and nourishment to your bowl.
