This Instant Pot Minestrone Soup is healthy, easy to make, and tastes incredible. It’s perfect as a comforting meal for busy weeknights and perfect hearty meal to warm you up. This homemade recipe tastes just like the Olive Garden version and is loaded with healthy vegetables and hearty beans.
Servings : 8
Prep Time : 15 mins
Cook Time : 8 mins
Total Time : 23 mins
Ingredients
- 1 small onion , about 1/3 cup, diced
- 2 cloves garlic , minced
- 1 medium carrot , about 1 cup, chopped
- 1 large celery stalk , about 1 cup, chopped
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 32-oz can diced tomatoes , I usually use fire-roasted or Italian-style
- 3 tablespoons tomato paste
- 1 bay leaf
- 32 ounce carton , 4 cups low sodium vegetable broth
- water – add only as much as needed to cover vegetables
- 1/2 cup dry uncooked small shell pasta , use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead**(see note about freezing)
- 1 medium zucchini , around 2/3 cups, sliced into halves or quarters
- 1/2 cup canned or cooked red kidney beans , drained and rinsed
- 1/2 cup canned or cooked cannellini beans , or great northern beans, drained and rinsed
- 1-2 cups fresh baby spinach (or kale) , chopped (optional)
- 1/2-1 teaspoon balsamic vinegar , optional but adds great flavor
- Shredded or grated Parmesan cheese , for serving
- Fresh parsley , finely chopped, for garnish (optional)
- Instant Pot , I have a 6 Quart DUO-Plus
Read Directions on lifemadesweeter.com
Recipe Notes
NOTE about pasta – **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.
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