Vegetable Pasta Soup
Enjoy this naturally vegan no oil vegetable loaded soup with pasta and beans on its own or with a side of toasted bread. Can be made in the Instant Pot or on the stove top using one pot.
Servings: 6
Calories: 83kcal
Ingredients
- 1 cup butter beans cooked -I have used a portion of a 14 oz can of butter beans
- 1 vegetarian stock cube
- 2.25 cups water
- 380 ml tomato basil pasta sauce or use a 14 oz can of pasta sauce here
- 30 grams fresh herbs I am using mixed frozen herbs readily available. Refer recipe notes for more details
- 2 tsp Korean BBQ sauce or any BBQ sauce you have on hand
- 1 tsp garlic powder
- ½ tsp ground black pepper
- 1 tsp smoked sweet paprika
- 1 tsp salt or adjust to taste
Vegetables
- ½ cup cauliflower chopped
- ¼ cup red bell peppers chopped
- ¼ cup sweet corn
- ¼ cup carrots diced
- ¼ cup spring onions both white and green parts combined
- ¼ cup green beans cut into 1 inch long pieces
- ¾ cup onions chopped finely
Instructions
- Prep and assemble all the ingredients. Drain the canned beans into a colander and rinse them well. Set aside.
- Place the inner pot into the Instant Pot.
- Add all the ingredients except the pasta to the inner pot.
- Stir well to combine.
- The pasta goes in last. Do not stir the mixture too much after you add the pasta. A gentle stir is enough.
- Ensure that the sealing ring has been fitted properly onto the Instant Pot lid. Close the Instant Pot, turn the VALVE to SEALING.
- Plug in, press PRESSURE COOK, set it to HIGH PRESSURE and cook for 5 minutes.
- Allow the cooking cycle to complete. As soon as it is done, do a QUICK PRESSURE RELEASE by turning the VALVE to VENTING.
- Be very careful when you do this. Hot liquids tend to spew when they are pressure cooked.
- Please note that newer models have a button that allows you to do a manual quick pressure release by moving it down.
- Once pressure has been released, open and mix well.
- Top with more seasonings if you please and serve hot.
Video
Notes
- Cooking pasta in the Instant Pot is convenient as long as you factor in the timings. You can read more about Instant Pot pasta in my Vegetarian Taco Pasta.
- To replace the frozen mixed herbs in this recipe, use 10 to 12 fresh sweet basil leaves, ½ tsp each finely chopped chives, oregano and rosemary. You can also use dried herbs as an alternative
- This recipe calls for cooked beans. You can either use canned beans after rinsing or pre-cooked beans. Butter beans are very popular in Germany. They are also affordable and I always have some on hand. For this soup, I used some leftover canned butter beans.
- If you are hesitant about using a portion of canned beans, feel free to use up the whole 14 oz can. The result will be a slightly thicker soup but with more protein. Make sure you adjust the seasoning accordingly.
- Timings play a crucial role in getting this soup right. Overcooked veggies and pasta aren’t appetizing. So make sure, you do a quick pressure release as soon as the cooking cycle is done.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
Calories: 83kcal | Carbohydrates: 17g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 860mg | Potassium: 520mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2041IU | Vitamin C: 27mg | Calcium: 40mg | Iron: 2mg
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