Minestrone
By :Jeffrey Eisner
instant pot soup, minestrone soup recipes, soup recipes, instant pot recipes
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: 2
Rating: 5
Rate this recipe!
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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: 2
Rating: 5
Rate this recipe!
Print 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

10 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.

  2. Cindy
    Cindy says:

    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.

  3. Elena
    Elena says:

    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!

  4. Peter Bailey
    Peter Bailey says:

    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.

  5. Jean
    Jean says:

    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.

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