Description
Instant Pot Minestrone Soup is packed with hearty vegetables, tender pasta, and a rich tomato broth, this Italian classic is now quicker and easier to enjoy, making it the perfect comfort meal for busy days.
Ingredients
Units
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- 2 tablespoons extra virgin olive oil
- 1 cup onion, diced
- 1 tablespoon garlic, minced
- 15-ounce can diced tomatoes
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 1 medium zucchini, chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup elbow macaroni
- 32 ounces vegetable broth
- 15-ounce can white kidney beans (cannellini beans)
- 15-ounce can red kidney beans
- 2 cups spinach, chopped
- 1/4 cup Parmesan cheese, freshly grated
- chopped fresh parsley for garnish
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and allow to heat for 1-2 minutes.
- Add diced onions and sauté for 2 minutes. Add garlic and cook for 30 seconds, stirring frequently.
- Add diced tomatoes and chopped celery, carrots and zucchini. Add in the Italian seasoning, salt, and pepper. Stir to mix.
- Add pasta, vegetable broth, and beans. Stir to combine. Press the pasta into the broth so it is covered.
- Turn off sauté mode and close the lid with the vent in sealing position. Set to SOUP setting (high pressure) for 5 minutes.
- After cooking, let the pressure release naturally for 5 minutes. Then carefully manually release the pressure.
- Stir in the chopped spinach and let it sit uncovered for 5 minutes.
- Garnish with parmesan cheese and parsley and serve hot.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: soup
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 146
- Sugar: 4.4 g
- Sodium: 750.8 mg
- Fat: 4.9 g
- Carbohydrates: 20.9 g
- Fiber: 4.4 g
- Protein: 5.9 g
- Cholesterol: 1.8 mg