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!
2medium carrotspeeled and diced (make discs and then quartered)
2medium celery stickschopped (cut each slice in half)
1tablespoongarlicminced
2cupschopped seasonal vegetablespotatoes, yellow squash, zucchini, butternut squash, green beans, or peas all work (zucchini make discs and then quartered)
½teaspoondried oregano
½teaspoondried thyme
½teaspoonred pepper flakes
1can diced tomatoes(14.5 ounces with juices)
1can(15 ounces Great Northern beans or cannellini beans or red kidney beans, rinsed and drained)
2cupsbaby spinachchopped 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