Instant Pot Minestrone Soup

olive garden minestrone soup served in a white bowl with parmesan cheese on top and garlic bread ,parsley on side

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4.56 from 9 votes

This Minestrone Soup is a healthy, hearty, and full of flavor soup combining vegetables, beans, and pasta.

Course Main Course, Soup

Cuisine Italian

Keyword instant pot minestrone soup, instant pot vegetarian soup, pressure cooker minestrone soup

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 142kcal

Author Bhavana Patil

Equipment

Instant Pot/Pressure Cooker

Ingredients

Measuring cup used 1 cup = 250 ml

2 tablespoons olive oil
1 medium onion finely chopped
2 cloves garlic minced
1 medium carrot diced
1 medium zucchini halved and diced
2 stalks celery diced
4 medium tomatoes diced OR 1 14oz can of diced tomatoes, do not drain (about 2 cups)
1 8 oz can tomato sauce (about 1 cup)
1 15 oz can kidney beans drained & rinsed (about 1.5 cups)
½ cup shell pasta or elbow macaroni
4 cups low sodium vegetable broth OR 32 ounce Vegetable Broth Low sodium OR water
2 cups baby spinach leaves
2 teaspoons parmesan cheese freshly grated, optional
2 tablespoon parsley chopped, optional

Seasoning:

2 teaspoon italian seasoning
1 teaspoon paprika red chilli powder, optional
black pepper powder to taste
salt to taste

Instructions

Instant Pot Method:

Firstly, press SAUTE on Instant Pot. Add oil and once it’s hot add minced garlic and onion. Saute for 2-3 minutes till onions soften.
Add the diced carrot, celery, zucchini, and diced tomatoes, tomato sauce into the pot. Then add in the Italian seasoning, paprika, salt, and pepper.
Next, add in the pasta, canned or cooked red kidney beans, vegetable broth, or water. Stir it all up.
Furthermore, close the lid on the pot, set the instant pot to "MANUAL/PRESSURE COOK" (High Pressure) for 6 minutes.
When the instant pot beeps, Quick Release (QR). Open the lid.
Add in the baby spinach, Stir for 2 minutes until the leaves wilt.
You can adjust the consistency by adding more vegetable stock at this stage.
Lastly, sprinkle some fresh parsley and grated parmesan cheese (skip if vegan) into the soup. If you are a vegan you can sprinkle nutritional yeast on top.
Serve Minestrone Soup hot with garlic bread.

Stovetop Pot Method:

Heat olive oil in a large pot. Saute garlic and onion till onions turn soft. Then add carrots and celery. Saute for another 2 minutes.
Add in the diced tomatoes, tomato sauce, vegetable broth, canned kidney beans, and seasonings, cover, and cook for about 15 minutes on medium-low flame.
Stir in the zucchini, spinach, and pasta, and cook for another 8 or so minutes until the pasta is al dente.
Sprinkle some fresh parsley, grated parmesan cheese and serve hot with garlic bread

Video

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Is Minestrone Vegan & Gluten-Free?

Yes. This Italian minestrone soup recipe is vegan just serve with vegan parmesan or skip. You can also replace cheese with nutritional yeast. Use gluten-free pasta or skip the pasta.

How long can you store in the refrigerator?

Can be stored in an airtight container for up to 3-4 days.

Can Minestrone be frozen?

Yes, This homemade minestrone soup freezes well and can be frozen for up to three months. My suggestion is to freeze without the spinach then add it at the last minute when you warm it back up.
Before freezing, allow the soup to cool completely and then portion the soup into zip lock freezer bags or freezer-safe containers. To thaw, transfer the containers to the refrigerator and thaw for at least 24 hours.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition