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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!
Servings: 4
Calories: 284kcal
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 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 (14.5 ounces with juices)
- 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 kosher 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
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