Minestrone
By :Jeffrey Eisner
instant pot soup, minestrone soup recipes, soup recipes, instant pot recipes
Print Recipe
The Italians sure know how to make the ultimate vegetable soup. This one is easy on the waistline, but you’d never know it from how rich, comforting, and delicious it tastes.
instant pot soup, minestrone soup recipes, soup recipes, instant pot recipes
Votes: 1
Rating: 5
Rate this recipe!
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4-6 servings
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1 Spanish onion or yellow, diced
  • 2 large carrots peeled and sliced into 1/4 inch disks and then into quarters
  • 3 celery ribs sliced
  • 1 Zucchini sliced into 1/4 inch disks and then into quarters
  • 3 garlic cloves minced or pressed
  • 6 cups vegetable broth
  • 28 oz can crushed tomatoes I like San Marzano
  • 14 1/2 oz can diced tomatoes
  • 15 1/2 oz can red kidney beans drained and rinsed
  • 15 1/2 oz can cannellini beans drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 tsp black pepper
  • 2 tsp seasoned salt
  • 1 cup pipette pasta ditalini or mini shells work well here too
  • 10 oz box frozen cut green beans
  • 5-8 oz baby spinach
  • grated parmesan cheese for serving (optional)
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4-6 servings
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1 Spanish onion or yellow, diced
  • 2 large carrots peeled and sliced into 1/4 inch disks and then into quarters
  • 3 celery ribs sliced
  • 1 Zucchini sliced into 1/4 inch disks and then into quarters
  • 3 garlic cloves minced or pressed
  • 6 cups vegetable broth
  • 28 oz can crushed tomatoes I like San Marzano
  • 14 1/2 oz can diced tomatoes
  • 15 1/2 oz can red kidney beans drained and rinsed
  • 15 1/2 oz can cannellini beans drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 tsp black pepper
  • 2 tsp seasoned salt
  • 1 cup pipette pasta ditalini or mini shells work well here too
  • 10 oz box frozen cut green beans
  • 5-8 oz baby spinach
  • grated parmesan cheese for serving (optional)
instant pot soup, minestrone soup recipes, soup recipes, instant pot recipes
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Place the olive oil in the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes, once the oil is heated, add the onion, carrots, celery, and zucchini and cook for 5 minutes, stirring occasionally, until slightly softened. Add the garlic, mix well, and cook for another minute, until fragrant.
  2. Add the broth, crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, pepper, and seasoned salt and stir.
  3. Stir in the pasta and frozen cut green beans, and top with the baby spinach but do not stir—just lay the spinach on top of the broth and veggies. It will seem like a lot and be close to the brim of the pot, but it cooks down to nothing.
  4. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then on High Pressure for 5 minutes, and follow with a Quick Release when done. Stir well.
  5. Serve topped with grated Parmesan, if desired, and some warm, crusty bread.
Recipe Notes

Jeff’s Tips: The soup will take a little while to come to pressure and to quick release due to all the liquid in the pot, so do be patient. Don’t want the extra carbs? Leave out the pasta.

Photography by Aleksey Zozulya

2 replies
  1. Ellen
    Ellen says:

    This recipe for minestrone soup does not say what size instant pot to use for the recipe as written.
    That is an important note to have.

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