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This Instant Pot Bean Soup with Pesto is made with chickpeas and tomatoes. It’s vegetarian friendly, super delicious and cooks up quick in your pressure cooker. Pair it with a glass of wine and your soup night will feel quite special.
Instant Pot Bean Soup with Pesto.
It’s just begging to be made. 
Why?
1. It’s super easy. Just chop up some onion, carrots and celery, open a couple cans, and let the Instant Pot do its work while you prepare the pesto.
2. It’s healthy and warming. Loaded with fresh veggies and chickpeas for fiber and protein, this soup is perfect for the cooler months.
3. It’s packed with flavor. The bean soup is amazing on its own, but the dollop of pesto on top takes it over the top.
I would actually call this soup an Italian bean soup. Not only does the pesto give it that touch, but the addition of lots of tomatoes into the mix almost makes it like a minestrone, without the noodles.
So, of course I had to pair this Italian bean soup with some Italian wines from Santa Cristina.
The first wine that I paired with it was the Pinot Grigio. I loved how its bright acidity and citrus notes paired with the rich pesto that was swirled into the soup.
But as you probably know by now, I’m a Rose girl. I wanted to give that pairing a try too. I really liked how the Cipresseto Rosato had a bit more body to it, but still that hint of acidity. It stood up nicely to the creamy chickpeas.
And for Rick, we had to open up a bottle of Red. The Toscana from Santa Cristina features a blend of Merlot, Syrah, Sangiovese and Cabernet. It’s not overly tannic, which made it perfect for pairing with this tomato based soup.
Which wine would you choose to pair with this Instant Pot Bean Soup? I’d love to hear your thoughts in the comments below.
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Wine Pairing: Instant Pot Bean Soup with Pesto and Santa Cristina
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Hearty bean soup gets a vibrant boost from homemade pesto. Perfect for a cozy weeknight meal.
Ingredients
- 1 tbsp (15 ml) extra virgin olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 medium carrots peeled and chopped
- 1 stalk celery chopped
- 1 14-ounce can (400 g) diced tomatoes undrained
- 1 14-ounce can (400 g) chickpeas drained and rinsed
- 2 cups (473 ml) vegetable stock
- 2 bay leaves
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 1.5 cups (355 ml) fresh basil leaves
- 0.25 cups (60 ml) extra-virgin olive oil plus additional if needed
- 0.25 cups (60 ml) grated Parmesan cheese
- 1 clove garlic minced
- 1 tbsp (15 ml) pine nuts toasted
Instructions
- Set Instant Pot to SAUTE and add olive oil. When oil is hot, add the onion and cook, stirring occasionally, until tender (about 5 minutes). Add the garlic, carrots, and celery; cook, stirring, for 5 more minutes.
- Add the tomatoes, chickpeas, stock, bay leaves, salt, and pepper. Cover and seal the lid, turning the vent to sealing. Hit CANCEL, then press the MANUAL (high pressure) button and set the timer to 5 minutes. Allow about 15 minutes for the Instant Pot to come to full pressure; the display will then show a countdown timer. When the timer beeps, let pressure release naturally for 5 minutes, then do a quick pressure release.
For the Soup
- While the soup is cooking, prepare the pesto.
- Place the garlic and pine nuts in a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves. With the processor running, slowly pour in the olive oil and process until the pesto is pureed. Add the Parmesan and puree for 1 minute.
- When the soup is finished, remove the bay leaves. Taste and season with pepper and salt as needed.
- Serve in individual bowls topped with pesto.
Notes
- For a smoother soup, blend a portion of the cooked soup with an immersion blender before serving.
- If you don’t have pine nuts, substitute with walnuts or sunflower seeds for the pesto.
- Store leftover soup and pesto separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
- Cholesterol: 10
Frequently Asked Questions
What type of chickpeas should I use for the Instant Pot Bean Soup?
You can use canned chickpeas for convenience, but if you prefer dried chickpeas, make sure to soak them overnight and adjust the cooking time accordingly.
Can I use a different type of pesto if I don’t have traditional basil pesto?
Yes, you can substitute with other types of pesto, such as sun-dried tomato or arugula pesto, to add a unique flavor to the soup.
How should I adjust the recipe if I want to add more vegetables?
Feel free to add more chopped vegetables like zucchini or bell peppers; just make sure to keep the overall volume similar to maintain the soup’s consistency.
