Vegetable Minestrone With Pasta
By :The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
Instant Pot Vegetable Minestrone With Pasta
Print Recipe
Minestrone is a vegetable-filled soup fortified with tomatoes, beans, and pasta. It’s the ultimate vegetarian comfort food. Think of a crisp day and a piping hot bowl of delight. I’ve included vegan and gluten-free substitutions at the end of this recipe to make it suitable for everyone.
Instant Pot Vegetable Minestrone With Pasta
Votes: 6
Rating: 4.5
Rate this recipe!
Prep Time 10 minutes
Cook Time 17 minutes
Servings
6 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion chopped
  • 3 garlic cloves minced
  • 4 carrots peeled and sliced
  • 2 celery stalks sliced
  • 6 cups low sodium vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 leaves bay
  • 30 oz red kidney beans 2 cans 15 oz drained and rinsed
  • 30 oz diced tomatoes 2 cans 15 oz
  • 6 oz tomato paste 1 can
  • 2 cups dried whole-wheat macaroni pasta
  • 1/2 cup grated parmesan cheese
Prep Time 10 minutes
Cook Time 17 minutes
Servings
6 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion chopped
  • 3 garlic cloves minced
  • 4 carrots peeled and sliced
  • 2 celery stalks sliced
  • 6 cups low sodium vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 leaves bay
  • 30 oz red kidney beans 2 cans 15 oz drained and rinsed
  • 30 oz diced tomatoes 2 cans 15 oz
  • 6 oz tomato paste 1 can
  • 2 cups dried whole-wheat macaroni pasta
  • 1/2 cup grated parmesan cheese
Instant Pot Vegetable Minestrone With Pasta
Votes: 6
Rating: 4.5
Rate this recipe!
Instructions
  1. Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the onion, garlic, carrots, and celery; sauté for 3 minutes or until the vegetables start to soften.
  2. Press Cancel and pour in the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the oregano, thyme, salt, pepper, and bay leaves, and stir to combine.
  3. Add the beans, diced tomatoes, and tomato paste, but don’t stir (this prevents the tomatoes from getting to the bottom of the pot, where they might burn).
  4. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 5 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
Recipe Notes

GLUTEN-FREE OPTION: Make sure the vegetable broth is gluten-free. Some broths are made using gluten products.
PER SERVING Calories: 402; Fat: 8g; Carbohydrates: 67g; Fiber: 15g; Protein: 21g; Sodium: 901mg

12 replies
  1. aremadeofthis
    aremadeofthis says:

    I added the pasta at the same time as the beans as well, and it turned out well.

    However, I adjusted the ingredients: I used only 1 large carrot, 1 cup of pasta, 1 can of kidney beans, 6 fresh tomatoes deseeded, and a tablespoon of tomato paste. I also added a tsp of rosemary, and a handful of fresh parsley at the end.

    I don’t think it needs the cheese, but was a nice extra.

  2. TERRI OPGENORTH
    TERRI OPGENORTH says:

    I think it’s odd that under GF instructions she only talked about gluten in the broth…no notes about the WW pasta! Made me laugh!

  3. kelleeCooking
    kelleeCooking says:

    Not necessary to have beans and pasta. I’d pick one. Since direction don’t callout when to add the pasta, I added at the end with the tomatoes.

  4. Pamela
    Pamela says:

    I halved this recipe since there are only two of us. I added the pasta with the beans and tomatoes and it turned out great. I also added some canned mushrooms because I had them; otherwise I followed the recipe as written. I will make this again!

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *