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.

Cuisine

Italian

Course

Dinner, Lunch, Main Course, Soup

Difficulty

Easy

Diet

Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

4-6 servings, baby spinach, black pepper, box frozen cut green beans, can cannellini beans, can crushed tomatoes, can diced tomatoes, can red kidney beans, celery ribs, contributed, cook 35 min, dinner, dried basil, dried oregano, dried thyme, easy, extra-virgin olive oil, garlic cloves, grated parmesan cheese, instant pot minestrone soup, instant pot recipe, instant pot recipes, instant pot soup recipe, italian, large carrots, lunch, main course, pipette pasta, prep 10 min, pressure cook, sauté, seasoned salt, soup, spanish onion, vegetable broth, vegetarian, zucchini

Prep Time

10 min

Cook Time

35 min

Servings

4-6 servings

Ingredients

3 tbsp extra-virgin olive oil
1 Spanish onion, diced
2 large carrots, diced
3 celery ribs, diced
1 zucchini, diced
3 garlic cloves, minced
6 cups vegetable broth
28 oz can crushed tomatoes
14 1/2 oz can diced tomatoes
15 1/2 oz can red kidney beans
15 1/2 oz can cannellini beans
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
10 oz box frozen cut green beans
5-8 oz baby spinach
grated parmesan cheese

Instructions

Add the olive oil to the Instant Pot®. Select Sauté and adjust to the More or High setting. After 3 minutes, when the oil is heated, add the onion, carrots, celery, and zucchini. Cook for 5 minutes, stirring occasionally, until slightly softened. Add the garlic, stir well, and cook for another minute until fragrant.
Add the broth, crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, pepper, and seasoned salt. Stir to combine.
Stir in the pasta and frozen pre-cut green beans. Place the baby spinach on top, but do not stir—just lay the spinach on top of the broth and veggies. It may seem like a lot and be close to the brim of the pot, but it will cook down significantly.
Secure the lid, move the valve to the sealing position, press Keep Warm/Cancel, then Pressure Cook on High Pressure for 5 minutes. Perform a quick release when cooking is complete, then stir well.
Serve topped with grated Parmesan, if desired, along with some warm, crusty bread. Enjoy!

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

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