Instant Pot Minestrone Soup
User Reviews
4.9
594 reviews
Excellent
Instant Pot Minestrone Soup
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A perfect soup that is a complete meal in itself - beans, loads of veggies and pasta, topped with cheese and a side of bread. This tastes just like the Olive Garden minestrone soup. Vegetarian-friendly and can easily be made gluten-free and vegan.
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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 stalks chopped, 3/4 cup
- 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 (Palak) chopped
- 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.
Equipments used:
Notes
- Broth: You can use "Better than Bouillon" base if you prefer. I had low sodium veggie broth at hand and used it.
- Beans: Same for beans, I used white kidney beans, but any beans you have at hand would work. You could also cook the beans in the instant pot. Soak the beans in ample water for 4 hours and cook them for 20 minutes at high pressure in the instant pot. Then use them in this recipe.
- Veggies: You can vary veggies to your choice. Some options are bell peppers, potatoes, sweet potatoes, kale. Add jalapenos for an extra spice kick.
- Pasta: I used small elbow macaroni pasta in this soup. Any dry pasta works well in this recipe. I like to use dry pasta and cook it directly in the instant pot with the veggies. If you have pre-cooked pasta ready, you can add that to this soup after pressure cooking along with the spinach and simmer for a few minutes.
- Vegan Variation: Skip the Parmesan cheese at the end.
- Gluten Free Variation: Skip the pasta or use a gluten-free pasta.
- Note: The cook time has been lowered in this recipe to 5 minutes, as that has worked well too. Originally it was 10-20 minutes.
Nutrition Information
Show Details
Serving
286g
Calories
283kcal
(14%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
4mg
(1%)
Sodium
2067mg
(86%)
Potassium
917mg
(26%)
Fiber
10g
(40%)
Sugar
11g
(22%)
Vitamin A
7526IU
(151%)
Vitamin C
29mg
(32%)
Calcium
205mg
(21%)
Iron
4mg
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
594 reviews
Excellent
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