Instant Pot Minestrone Soup
Servings: 6 people
Calories: 336kcal
Instant Pot Minestrone Soup cooks in just 5 minutes! Loaded with veggies, beans, and delicious pasta, then topped with lots of nutty parmesan cheese and fresh parsley. Serve it with crostini for dipping into that delicious broth.
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Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion diced
- 1 stalk celery diced
- 1 large carrot diced
- 4 cloves garlic minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Pinch red pepper flakes
- 1 28-ounce can diced tomatoes
- 1 14-ounce can crushed tomatoes
- 4 cups low-sodium chicken broth
- Parmesan rind optional
- 1 15-ounce can kidney beans drained and rinsed
- 1 15-ounce can garbanzo beans drained and rinsed
- 1 cup uncooked ditalini pasta or any preferred pasta
After Pressure Cooking:
- 1 medium zucchini sliced into half coins
- 2 cups fresh kale or baby spinach , chopped
- 2 teaspoons red wine vinegar
- Kosher salt and freshly ground black pepper to taste
For Serving:
- 1/3 cup freshly grated Parmesan
- 2 tablespoons fresh parsley chopped
Instructions
- Press SAUTE and add olive oil to Instant Pot. Once hot, add onions, celery and carrots. Saute 2-3 minutes, until softened. Add garlic and saute 30 seconds longer. Hit CANCEL.
- Add oregano, basil, bay leaf, red pepper flakes, tomatoes, broth, parmesan rind, beans and pasta to the pot. Stir to combine.
- Set pot to seal and cook on MANUAL high pressure for 5 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
- Once the time is up, quick release the pressure and remove the lid. Press SAUTE and add zucchini and kale (or spinach). Saute 2-3 minutes until pasta is fully cooked and vegetables are tender.
- Add red wine vinegar and season with salt and pepper, to taste. Serve sprinkled with parmesan cheese and fresh parsley. Enjoy!
Video
Notes
Recipe tips
- Add a parmesan rind into the mix. This adds tons of yummy flavor to your soup. I save my parmesan rinds in the freezer for special occasions like this. I’ve also found that stores sometimes carry parmesan rinds in the cheese section (love that this is happening now!)
- Don’t add the veggies until after pressure cooking time. To ensure the healthy vegetables don’t get overcooked and soggy, I add them after the pressure cook. Then, once the lid is removed, I turn the pot to SAUTE and simmer the zucchini and kale or spinach for a few minutes, until they’re just tender.
- Season at the end. After the soup is cooked, I add in a glug of red wine vinegar to add a bit of acidity (lemon juice also works). Then I season really well with salt and black pepper. The amount of seasoning you need will depend on the salt levels of your broth and the canned beans.
- Swap out the zucchini for frozen green beans.
- In place of the kidney beans, use cannellini beans or white beans.
- Don’t have oregano and basil on hand, simply use some italian seasoning.
- In place of kale, throw in some baby spinach.
- Make it dairy free by using nutritional yeast in place of parmesan.
Nutrition
Calories: 336kcal | Carbohydrates: 53g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 855mg | Potassium: 1223mg | Fiber: 12g | Sugar: 11g | Vitamin A: 4392IU | Vitamin C: 55mg | Calcium: 247mg | Iron: 5mg