Instant Pot Minestrone Soup
User Reviews
5
Instant Pot Minestrone Soup
Description
The soup begins with sautéing onion, carrots, celery, and garlic in olive oil in the Instant Pot. Seasonal vegetables and dried herbs including oregano, thyme, and crushed red pepper flakes are added, followed by canned diced tomatoes, rinsed beans, ditalini pasta, tomato paste, and vegetable broth. The pot is sealed and pressure cooked for a short time, after which fresh baby spinach is stirred in for added freshness. The soup is seasoned to taste and can be garnished with freshly grated Parmesan cheese and black pepper if desired.
This hearty minestrone serves well as a wholesome lunch or light supper. The inclusion of pasta and beans makes it filling, while the variety of vegetables ensures a balance of textures and flavors. It can be served with crusty bread for a complete meal.
For a vegan version, omit the Parmesan cheese garnish. To make the dish gluten-free, omit the pasta or substitute with gluten-free pasta varieties.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced, medium
- 2 carrot peeled and diced (make discs and then quartered, medium
- 2 celery sticks chopped (cut each slice in half, medium
- 1 tablespoon garlic minced
- 2 cups seasonal vegetables potatoes, yellow squash, zucchini, butternut squash, green beans, or peas all work (zucchini make discs and then quartered, chopped
- ½ teaspoon oregano dried
- ½ teaspoon thyme dried
- ½ teaspoon red pepper flakes
- 1 diced tomatoes 14.5 ounces with juices, canned
- 1 can (15 ounces Great Northern beans or cannellini beans or red kidney beans, rinsed and drained)
- ¾ cup ditalini pasta elbow, or small shell pasta
- 2 tablespoons tomato paste
- 4 cups vegetable broth low-sodium
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 cups baby spinach chopped kale, or chopped collard greens
For serving (optional)
- Parmesan Cheese freshly grated
- black pepper freshly ground
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.
Notes
- To keep the soup vegan, omit the Parmesan cheese garnish at serving.
- Use gluten-free pasta or skip pasta to make the soup gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 910mg | 38% |
| Potassium | 957mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 6963IU | 139% |
| Vitamin C | 31mg | 34% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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