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Instant Pot Minestrone Soup

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 283 kcal
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. Start the instant pot in SAUTE mode and heat olive oil in it. 
  2. Add diced onions and minced garlic. Stir and Saute for 2 minutes. 
  3. Add diced tomatoes and chopped celery, carrots and zucchini.  Add in the italian seasoning, salt, pepper and paprika.
  4. Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth. 
  5. Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 5 minutes.
  6. When the instant pot beeps, let the pressure release naturally for 5 minutes. Then manually release the pressure.
  7. Stir in the chopped spinach and let it sit for 5 minutes. 
  8. Garnish with parmesan cheese (optional) and minestrone soup is ready to serve. 

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

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

% 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.