Instant Pot Minestrone Soup
User Reviews
4.9
Instant Pot Minestrone Soup
Description
This minestrone soup begins by sautéing onions and garlic in olive oil using the Instant Pot’s sauté mode, which enhances their sweetness. Adding diced tomatoes, celery, carrots, zucchini, Italian seasoning, salt, pepper, and paprika builds a robust base. Dry pasta and vegetable broth are stirred in with drained white kidney beans, and the mixture is pressure cooked for 5 minutes to meld flavors while cooking pasta and vegetables.
After cooking, spinach is stirred in to maintain its bright color and texture without overcooking. The soup is finished with an optional sprinkle of freshly grated Parmesan cheese, adding savory depth. The resulting soup is balanced with tender vegetables, creamy beans, and tender pasta in a flavorful broth.
This recipe suits a comforting meal and can be varied by using different beans or vegetables. Leftover soup saves well chilled and reheated gently to preserve texture.
Broth base and beans are flexible; ready-made broth or bouillon and canned or freshly cooked beans can be used interchangeably. The cook time may be adjusted between 5 to 20 minutes depending on pasta and bean preparation methods, ensuring a well-cooked result.
Ingredients
- 2 tablespoon olive oil
- 1 cup onion diced
- 1 tablespoon garlic minced
- 1 can diced tomatoes or 4 fresh tomatoes diced, 15oz
- 2 celery chopped, 3/4 cup, stalks
- 2 carrot chopped, 3/4 cup
- 1 zucchini chopped, 3/4 cup
- 1/2 cup pasta I used elbow macaroni
- 32 ounces vegetable broth
- 1 can white kidney beans 15oz, drained (cannellini)
- 2 cups spinach chopped, aka Palak
- 1/4 cup Parmesan Cheese freshly grated (optional, skip for vegan)
- parsley chopped, to garnish
Seasoning
- 2 teaspoon Italian seasoning
- 1 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper crushed, adjust to taste
- 1 teaspoon paprika adjust to taste
Instructions
- Start the instant pot in SAUTE mode and heat olive oil in it.
- Add diced onions and minced garlic. Stir and Saute for 2 minutes.
- Add diced tomatoes and chopped celery, carrots and zucchini. Add in the italian seasoning, salt, pepper and paprika.
- Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth.
- Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 5 minutes.
- When the instant pot beeps, let the pressure release naturally for 5 minutes. Then manually release the pressure.
- Stir in the chopped spinach and let it sit for 5 minutes.
- Garnish with parmesan cheese (optional) and minestrone soup is ready to serve.
Notes
- Use "Better than Bouillon" or other vegetable broth bases as alternatives for broth in this soup.
- Any beans can replace white kidney beans; soak and cook dried beans in the Instant Pot if preferred.
- Vegetables can be varied; bell peppers, potatoes, sweet potatoes, or kale are suitable additions.
- Add jalapenos for extra spice if desired.
- Dry pasta cooks directly in the Instant Pot; add pre-cooked pasta after pressure cooking along with spinach to avoid overcooking.
- For a vegan version, omit the Parmesan cheese at the end.
- To make this soup gluten-free, omit pasta or substitute with gluten-free varieties.
- Adjust pressure cooking time based on chosen pasta and bean preparation; 5 minutes can suffice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 286g | |
| Calories | 283kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 4mg | 1% |
| Sodium | 2067mg | 86% |
| Potassium | 917mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 7526IU | 151% |
| Vitamin C | 29mg | 32% |
| Calcium | 205mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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