Instant Pot Minestrone Soup
Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This homemade recipe tastes just like the Olive Garden version and is loaded with healthy vegetables and hearty beans.
Ingredients
- 1 small onion , about 1/3 cup, diced
- 2 cloves garlic , minced
- 1 medium carrot , about 1 cup, chopped
- 1 large celery stalk , about 1 cup, chopped
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 32-oz can diced tomatoes , I usually use fire-roasted or Italian-style
- 3 tablespoons tomato paste
- 1 bay leaf
- 32 ounce carton , 4 cups low sodium vegetable broth
- water - add only as much as needed to cover vegetables
- 1/2 cup dry uncooked small shell pasta , use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead**(see note about freezing)
- 1 medium zucchini , around 2/3 cups, sliced into halves or quarters
- 1/2 cup canned or cooked red kidney beans , drained and rinsed
- 1/2 cup canned or cooked cannellini beans , or great northern beans, drained and rinsed
- 1-2 cups fresh baby spinach (or kale) , chopped (optional)
- 1/2-1 teaspoon balsamic vinegar , optional but adds great flavor
- Shredded or grated Parmesan cheese , for serving
- Fresh parsley , finely chopped, for garnish (optional)
- Instant Pot , I have a 6 Quart DUO-Plus
Instructions
FOR THE INSTANT POT VERSION:
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Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water and dry pasta.
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Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.
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After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure.
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Once the pressure is released, open the lid and add zucchini, kidney beans and cannellinibeans. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach (kale) and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.
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Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
FOR THE STOVETOP VERSION:
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In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
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Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
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Add basil, oregano, thyme and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans and cannellini beans.
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Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
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Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach (kale) and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.
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Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
Recipe Notes
NOTE about pasta - **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.