Minestrone
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.
Servings Prep Time
4-6servings 10minutes
Cook Time
35minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
35minutes
Ingredients
  • 3tbsp extra-virgin olive oil
  • 1 Spanish onionor yellow, diced
  • 2 large carrotspeeled and sliced into 1/4 inch disks and then into quarters
  • 3 celery ribssliced
  • 1 Zucchinisliced into 1/4 inch disks and then into quarters
  • 3 garlic clovesminced or pressed
  • 6cups vegetable broth
  • 28oz can crushed tomatoes I like San Marzano
  • 14 1/2oz can diced tomatoes
  • 15 1/2oz can red kidney beansdrained and rinsed
  • 15 1/2 oz can cannellini beansdrained and rinsed
  • 1tsp dried oregano
  • 1tsp dried basil
  • 1/2tsp dried thyme
  • 1tsp black pepper
  • 2tsp seasoned salt
  • 1cup pipette pastaditalini or mini shells work well here too
  • 10oz box frozen cut green beans
  • 5-8oz baby spinach
  • grated parmesan cheesefor serving (optional)
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