Minestrone Soup (Instant Pot)
Learn how to make healthy and delicious Minestrone Soup in Instant Pot. Create Olive Garden style minestrone soup at home using just one pot.
Servings: 6 cups
Calories: 216kcal
Cost: $5
Equipment
Ingredients
- 1 Tablespoon olive oil
- 4 cloves garlic minced
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 zucchini chopped
- 1 cup packed baby spinach stems removed and leaves chopped
- 6 cups low sodium vegetable broth
- 1 (28-ounce ) can of tomato sauce / diced tomatoes
- 1 (16-ounce) can of kidney beans, drained and rinsed
- ¼ cup pasta
- 1 teaspoon Italian Seasoning
- Kosher salt and freshly ground black pepper to taste
- Fresh Parsley and Italian cheese blend for garnish optional
Instructions
How to make Instant Pot Minestrone Soup?
- Turn on the Instant Pot to the high SAUTE setting. Add olive oil, garlic and onion, carrots and celery. Sweat them together until tender, about 2-3 minutes.
- Stir in zucchini, kidney beans and pasta. Add Italian Seasoning and salt. Stir in tomato sauce and vegetable broth. Mix everything well. Cancel SAUTE.
- Close the lid, valve in SEALING position. Select MANUAL setting; adjust pressure to HIGH , and set time for 5 minutes. When finished cooking, InstantPot will beep. Wait on Keep Warm timer for 10 minutes and then release leftover pressure.
- Carefully open the lid. Stir in chopped spinach. Season with salt and pepper, to taste. Serve immediately, garnished with Parmesan and chopped parsley, if desired.
Make This Soup in the Slow Cooker:
- Add all ingredients in the order listed. Cook on low heat for 7 hours or on high heat for 4 hours. Serve with the garnishes.
How to make Minestrone soup on Stove top?
- Heat oil in heavy bottom soup pot. Add minced garlic and onion, carrots and celery. Sweat them together until tender, about 2-3 minutes.
- Stir in zucchini, kidney beans and pasta. Add Italian Seasoning and salt. Stir in tomato sauce and vegetable broth. Mix everything well.
- Turn up the heat and let the soup get to boil. Once it starts boiling, reduce the heat to low, cover the pot with the lid and let it cook for 15-20 minutes stirring occasionally.
- Carefully open the lid. Check to see if pasta is cooked fully. Turn off the heat. Stir in chopped spinach. Season with salt and pepper, to taste. Serve immediately, garnished with Parmesan and chopped parsley, if desired. Enjoy !
Video
Notes
If you are looking to make this recipe oil free, skip the oil and sauté in water instead.
This soup is a perfect meal prep option and freezes well. So you can easily double or triple the recipe. I love packing it for lunches. Pasta does get slightly mushy and soft. So keep it separately if you want it just al Dante.
Nutrition
Serving: 1cup | Calories: 216kcal | Carbohydrates: 32g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 607mg | Fiber: 8g | Sugar: 7g