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Lasagna Minestrone Soup with Lentils and Kale (Instant Pot pressure cooker)

Minestrone! We’re talking hearty soup, soup loaded with earthy beans, tender noodles, and leafy greens. Follow this easy basic recipe for vegetarian lasagna minestrone soup with lentils and kale, and learn how to personalize your own big minestrone soup!

Lasagna Minestrone Soup with an Italian-design blue bowl with crackers on the side

“Minestrone” translates to “big soup” in Italian. A super adaptable healthy recipe, vegetable minestrone is hands down my go-to soup.

Firstly, because our pantry always holds some sort of pasta, plus several different varieties of beans, and at least one can of diced tomatoes.

Secondly, because I’m one of those cooks who thinks about what’s for dinner at the last minute and I need recipes like minestrone soup.

Thirdly, using a pressure cooker, minestrone soup is done fast, fast, fast!

Ingredients for Lasagna Minestrone Soup with Lentils and Kale

Now, just because I always make soup in a pressure cooker doesn’t mean you have to. Like what if you don’t have a pressure cooker or Instant Pot? I’ve included regular stovetop directions too, because you must make this minestrone. It’s too delicious to pass up.

Make this lasagna minestrone soup using lentils and kale, and then use this recipe as your go-to template for minestrone soups with practically endless changeups. Choose your favorite pasta shape, a companionable legume, and whatever leafy greens you happen to have on hand.

As the big long name indicates, this particular minestrone features ribboned strips of noodles, together with nutritious kale and quick-cooking rustic lentils. Built on an aromatic base of onions, garlic, carrots, and celery, everything pressure cooks (or simmers) in a tomato-spiked vegetable broth. Big soup!

a pot of Lasagna Minestrone Soup with Lentils and Kale overhead shot

Variations for lasagna minestrone soup with lentils and kale:

  • Cooked along with kale and lentils, the noodles come out on the softer side of al dente. I’m willing to forgo the toothier texture in exchange for one pot pressure cooking. That said, if you want your noodles perfectly tender to the tooth or if you’re using a different pasta, like penne, for instance, boil the pasta in a separate pot and stir into the soup at the very end.
  • The same goes for beans that take longer to cook than lentils. Cook larger beans separately and heat them in the soup just before serving. ** Feel free to substitute canned (drained and rinsed beans) instead of lentils—heat them in at the end too.
  • Make it gluten free: Use gluten free pasta, and cook separately to make sure they don’t get mushy.
  • For extra flavor depth, stir spoonfuls of basil walnut pesto into the pot.
  • You might also like this recipe for spaghetti with greens, another delicious last-minute go-to pasta dinner.
bowl of Lasagna Minestrone Soup with Lentils and Kale overhead vertical shot

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