During the fall and winter months, when the weather turns cool, soup is one of my go-to comfort foods. You can make it the way you like with the available vegetables, beans, and pasta. It’s SO delicious, I promise you! I’ve made this both on the stovetop and Instant Pot, and I prefer the Instant Pot version. I feel like the flavors infuse well together more quickly when pressure cooked, and it saves the same.
Ingredients
Fresh Veggies: You can also use seasonal veggies or whatever you have on hand, like celery, carrots, zucchini, yellow onion, spinach, garlic, and parsley. Other veggies that go well are green beans, potatoes, squash, yellow zucchini, and kale. Beans: You can use any canned beans you have on hand – red kidney beans, white kidney beans(cannellini), and northern beans. Chickpeas will also work. In this recipe, I pre-cooked the kidney beans in the instant pot. Soak the beans in insufficient hot water for 2 hours and cook them for 25 minutes at high pressure in the instant pot. Then, use them in this recipe. Pasta: I have used shell pasta here, but you may use elbow macaroni or any small pasta. You can use gluten-free if you’d like. Diced tomatoes: I have used fresh diced tomatoes in this recipe. But you can also use one 14 oz can of diced tomatoes, which is about 2 cups. Tomato Sauce: To make the soup thicker and tomato-based, I have used a store-bought one 8 oz can of tomato sauce, which is about 1 cup. But you can either skip it or just blanch & puree 2 tomatoes and then add. Vegetable Broth: Try using low sodium store-bought vegetable broth or use water. Dried herbs: I have used dried Italian seasoning, or you can also use a mix of basil, oregano, rosemary, thyme Parmesan: for serving (skip if vegan) and use nutritional yeast instead.
The best part about this vegetarian minestrone soup recipe is its versatility! Traditionally, minestrone is a little thicker, but again, you adjust as per your preference and taste.
How to make Minestrone Soup in Instant Pot
Firstly, press SAUTE on Instant Pot. Add oil, and once it’s hot, add minced garlic and onion. Saute for 2-3 minutes till onions soften. Add the diced carrot, celery, zucchini, and diced tomatoes, tomato sauce into the pot. Then add in the Italian seasoning, paprika, salt, and pepper. Next, add in the pasta, canned or cooked red kidney beans, vegetable broth, or water. Stir it all up. Furthermore, close the lid on the pot, set the instant pot to “MANUAL/PRESSURE COOK” (High Pressure) for 6 minutes. When the instant pot beeps, Quick Release (QR). Open the lid. Add in the baby spinach, Stir for 2 minutes until the leaves wilt. You can adjust the consistency by adding more vegetable stock at this stage. Lastly, sprinkle some fresh parsley and grated parmesan cheese (skip if vegan) into the soup. If you are a vegan, you can sprinkle nutritional yeast on top. Serve Instant Pot pressure cooker minestrone soup hot with garlic bread.
Stovetop Pot Method
Serving Suggestions
Serve olive garden minestrone soup with rustic garlic bread or salad.
More Instant Pot Soup Recipes
Cauliflower Soup Creamy Tomato Soup Butternut Squash Soup Broccoli Spinach Soup Cream of Asparagus Soup Vegetable Lentil Quinoa Soup Green Lentil Soup
Check out my 18+ Instant Pot Vegetarian Soup Recipes you must try. Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, then check out my Instant Pot Recipes board on Pinterest.
