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Mushroom Risotto
Minestrone
| By : |
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.
| 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)
Ingredients
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Instructions
- 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.
- Add the broth, crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, pepper, and seasoned salt and stir.
- 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.
- 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. - 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
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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.
Jeffrey never has a bad recipe. This one does not disappoint. Made in a 6qt nuvo. I reccomend for sure.
New user here – is the pasta cooked or uncooked when you put it in?
Hey Jeff,
Thanks for this cup of kindness….make that three, if you include seconds. Just wanted to riff for a moment to say, Mom was such an accomplished soupist and she would drizzle some olive oil before a dusting of Parm. I was fortunate enough to have fresh thyme and oregano from the garden and subbed in some Savoy cabbage for the spinach. Truly a perfect dinner after the holidays.
Thanks so much.
How would this recipe differ if it used dried beans instead of the canned?
This recipe is soooo good! I’m from Italy and it reminds me so much of my Nonna minestrone. If I had to make a change, I would not put green beans in there but that’s because in the one I used to eat in Italy, we didn’t put that. Other than that, it’s just simply perfect. And soooo tasty! Oh and healthy!
Is 5min really enough? My soup turned out too thin. How do I reduce it?
This doesn’t work for me. I got the dreaded “burn” message in my new Instant Pot. And, I believe it’s because we’re using Sauté here for over 10 or 15 minutes. This is my second IP and I have to say it really, really frustrates me.
At first I thought the soup was too thin, but after it sat a while it seemed to thicken up. I think because of the starch in the pasta.
Yummy and super easy! A huge hit with my family.
This is how Minestrone Soup is supposed to taste!!! I tried the cheese, it’s a nice touch; tho not a “frills” guy with it on the soup. Overall rating 10+
Excellent recipe!! I just made it tonight, following the recipe almost exactly. Based on some previous comments, I added only 3.5 cups of broth instead of 6 – and it came out the perfect consistency. It did thicken over time, but for eating right away, it was perfect. I also added a a small piece of Parmesan rind for a little more depth of flavor. I used a 5 quart Instant Pot (not even sure it is available anymore). The full 6 cups of liquid wouldn’t have fit in it. I think a 6 quart pot would be perfect for this recipe.
Why is my soup sour?
Did anyone else have trouble with the soup tasting sour? Seems to happen with most of my Minestrone or vegetable soup I make.