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    Home » Soups

    Minestrone Soup

    Published: Feb 24, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

    111 shares
    Jump to Recipe

    Hearty and healthy Instant Pot Minestrone Soup has everything you want in a one-pot meal. Colorful veggies, tender beans, and mini pasta shells are cooked to perfection in a well-seasoned tomato-y broth. The flavors and aromas are so robust and savory that it’s hard to believe how quickly this soup comes together in the Instant Pot. A steaming bowl of minestrone topped with a shower of parmesan will have the whole family running to the dinner table.  

    minestrone soup in a bowl with parmesan cheese on top

    Minestrone Soup is the answer to mid-week slumps, boring lunches, and how to get the most nutritious meals on the table in the least amount of time. The combination of fresh veggies, canned beans, and dried pasta makes this soup the ultimate one-pot vegetarian meal. Canned beans are an excellent source of fiber-rich, plant-based protein. And they are something we always keep in the pantry. Instant Pot Minestrone Soup is nutritious, filling, super delicious, and on repeat in our house.

    Jump to:
    • Make it Your Own
    • Pantry-Friendly Minestrone Soup
    • Ingredients
    • How to Make Minestrone Soup
    • Variations and Substitutions
    • Storing
    • Can I Freeze Minestrone Soup
    • More Instant Pot Soup Recipes You'll Love
    • Recipe

    Make it Your Own

    The best part of Minestrone Soup is that you can change it up and make it your own. This recipe encourages substitutions based on taste preference, availability, and seasonality. If you have odds and ends of veggies in your fridge this is the best way to use them up so they don’t go to waste. Any type of canned bean and small pasta shape will work beautifully in this soup so choose what you like best or have on hand. It can easily also be made vegan and/or gluten-free!

    Pantry-Friendly Minestrone Soup

    Canned beans, dried pasta, canned tomatoes, dried spices, and vegetable broth are pantry items we always have stocked and they make up the base of this Minestrone Soup. Keeping these items on hand means you don’t have to feel overwhelmed with a grocery list every time you want to serve this dish. Carrots, onions, celery, and garlic are typical kitchen staples for us and we’ll just change up the 2 cups of veggies based on what we have and what is in season. 

    ingredients for minestrone soup

    Ingredients

    • Canned Beans - I have used red kidney beans in this recipe you can also use dark kidney beans, Cannellini beans, or a mix of both.
    • Dried Pasta - I love using small shell pasta or ditalini pasta as it has a nice bite after cooking and the shape goes perfectly with the other veggies and beans.
    • Tomatoes - canned diced tomatoes are convenient and a time saver in this recipe. You can also use freshly diced tomatoes instead.
    • Dried Spices - oregano, thyme, red pepper flakes, salt, and pepper. Skip teh red chili flakes if you do not like the heat it adds to the soup.
    • Broth - low sodium vegetable broth from better than bouillon is my go-to for soups. You can use any broth you have on hand just be mindful of the salt content and adjust the additional salt accordingly.
    • Veggies - Start with typical kitchen staples such as carrots, onions, celery, and garlic, and then add more seasonal veggies you have in hand.

    How to Make Minestrone Soup

    • Set the instant pot to saute mode and add olive oil. Add onion, carrots, celery, and garlic, and saute for 2 minutes.
    • Add the vegetables, oregano, thyme, and pepper flakes.
    • Pour in the diced tomatoes, beans, pasta, tomato paste, broth, salt, and pepper. Give a quick stir.
    photos one through four showing how to make instant pot minestrone soup
    • Close the Instant Pot and pressure cook for 4 minutes. Quick release.
    • Open the Instant Pot and stir in baby spinach. Taste and season with more salt and pepper. Ladle in serving bowls and garnish with grated Parmesan cheese.
    photos five through eight showing minestrone soup with spinach in the Instant Pot

    Variations and Substitutions

    • To make the soup vegan, skip the parmesan cheese
    • For the Gluten-free variation, skip pasta or use gluten-free pasta
    • Traditionally Minestrone soup was made with leftover veggies, so feel free to switch up the veggies you use in this recipe.

    Storing

    Leftover Minestrone soup can be refrigerated for up to 3 days. The pasta will continue to absorb the liquids and the soup will get thicker. To reheat add a few spoonfuls of water or broth.

    Can I Freeze Minestrone Soup

    To freeze Minestrone soup, simply leave out the pasta when pressure cooking. Defrost the pasta overnight in the refrigerator and then reheat it in the microwave or stovetop. Add cooked pasta to the soup just before serving.

    More Instant Pot Soup Recipes You'll Love

    • Pasta Fagioli
    • Tomato Bisque
    • Broccoli Cheddar Soup
    • French Onion Soup

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    minestrone soup served in two white bowls
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    5 from 2 votes

    Instant Pot Minestrone Soup

    The combination of fresh veggies, canned beans, and dried pasta makes this minestrone soup the ultimate one-pot vegetarian meal. It can be easily made gluten free and vegan too!
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Lunch, Soup
    Cuisine: American
    Servings: 4
    Calories: 284kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker

    Ingredients

    • 2 tablespoons extra-virgin olive oil divided
    • 1 medium yellow onion diced
    • 2 medium carrots peeled and diced (make discs and then quartered)
    • 2 medium celery sticks chopped (cut each slice in half)
    • 1 tablespoon garlic minced
    • 2 cups chopped seasonal vegetables potatoes, yellow squash, zucchini, butternut squash, green beans, or peas all work (zucchini make discs and then quartered)
    • ½ teaspoon dried oregano
    • ½ teaspoon dried thyme
    • ½ teaspoon red pepper flakes
    • 1 can diced tomatoes
    • 1 can 15 ounces Great Northern beans or cannellini beans or red kidney beans, rinsed and drained
    • ¾ cup ditalini elbow, or small shell pasta
    • 2 tablespoons tomato paste
    • 4 cups low-sodium vegetable broth
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 2 cups baby spinach chopped kale, or chopped collard greens

    For serving (optional)

    • Freshly grated Parmesan cheese
    • Freshly ground black pepper

    Instructions

    • Set the instant pot to saute mode and add olive oil. Add onion, carrots, celery, and garlic, and saute for 2 minutes.
    • Add the vegetables, oregano, thyme, and pepper flakes.
    • Pour in the diced tomatoes, beans, pasta, tomato paste, broth, salt, and pepper. Give a quick stir.
    • Close the Instant Pot and pressure cook for 4 minutes. Quick release.
    • Open the Instant Pot and stir in baby spinach. Taste and season with more salt and pepper. Ladle in serving bowls and garnish with grated Parmesan cheese.

    Video

    Notes

    • For Vegan option skip the parmesan cheese
    • To make this soup Gluten-free, skip pasta or use gluten-free pasta

    Nutrition

    Calories: 284kcal | Carbohydrates: 41g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 910mg | Potassium: 957mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6963IU | Vitamin C: 31mg | Calcium: 105mg | Iron: 3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Gunjan Pradhan says

      February 25, 2023 at 1:42 am

      This turned out simply delicious! Thank you very much for the recipe, Archana!5 stars

      Reply
      • Archana says

        February 26, 2023 at 10:17 am

        Thank you for the feedback!

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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