Minestrone Soup is essentially the Italian spin on vegetable soup, but also adds in some pasta to the mix – making it, well, perfect.
So it shouldn’t come as a surprise that my take on this classic soup will ensure that it’s not only loaded with flavor and packed with oodles of veggies in every bite, but that it’ll also be a BREEZE to make while keeping it HEALTHY at the same time!
Due to the genius and one-pot-stop convenience of the Instant Pot, soups just don’t get easier or more top notch than this one, folks!
Here’s How I Made It!:
Like so many recipes, it begins with an onion…
Now take a zucchini…
…and slice into quarter wedges.
Get a nice, big carrot…
…and cut it into quarter wedges too.
And let’s conclude our veggie prep with a couple stalks of celery…
Now go to the Instant Pot and add in some olive oil…
…and once it’s hot, add in the veggies…
…stirring and sautéing them up!
Next we’ll add in some vegetable broth…
…a mix of cannellini and red kidney beans…
…and seasoned salt.
Stir it all together.
Now take a smaller, adorable pasta. I like Pipette because it looks like a mutated macaroni with one end opened and the other pinched shut. (You can also used Ditalini or mini shells if you prefer)
…(see? It looks like this – now add it to the pot).
And add in a package of frozen cut green beans…
…stirring them up with the pasta.
Lastly, take some baby spinach.
..and lay it on top of everything else in the pot – BUT DO NOT STIR IT IN. Just let it rest there to the brim of the pot, lightly pressing it down so it fits (and don’t worry – spinach cooks down into nothing). Secure the lid and cook at high pressure and have patience as it will take a little time to come to pressure as well as quick release due to the amount of volume in the pot.
When done, ladle some into bowls…
…and top with some Parmesan cheese if so desired and serve with my AMAZING garlic bread too if you wish!THE PERFECT, PACKED MINESTRONE SOUP!
- 3 tablespoons extra-virgin olive oil
- 1 Spanish onion, diced
- 2 stalks of celery, sliced
- 1 large carrot, chopped into quarter wedges
- 1 small zucchini (known as courgette in Europe), chopped into quarter wedges
- 1 tbsp of garlic, minced
- 6 cups of vegetable broth (2 tbsp of Vegetable Better Than Bouillon + 6 cups of water)
- 1 cup of frozen cut green beans
- 28 oz can of crushed tomatoes
- 14.5 oz can of diced tomatoes
- 15.5 oz can of red kidney beans, drained & rinsed
- 15.5 oz can of cannellini beans, drained & rinsed
- 1 tsp of dried oregano
- 1 tsp of dried basil
- 1/2 tsp of dried thyme
- 1 tsp of black pepper
- 2 tsp of seasoned salt
- 5-6 oz bag of baby spinach
- 1 cup of Pipette pasta (Ditalini or mini shells works well here too)
- Grated Parmesan cheese, for topping
- Add the olive oil to the Instant Pot and hit “Sauté” and Adjust so it’s on the “More” or “High” setting. When it reads “Hot,” add the onions, carrots, celery and zucchini and cook for 5 minutes, stirring occasionally until they become lightly softened. Add the garlic, mix together and cook for another minute
- Then, add in the vegetable broth, diced tomatoes, crushed tomatoes, red kidney/cannellini beans, oregano, basil, thyme, pepper, seasoned salt and stir
- Now, add in the pasta (see the “Jeffrey Sez” section) and frozen cut green beans. Give it a good stir
- Top with the baby spinach, resting on top of the broth 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 into nothing)
- Secure lid, hit the “Keep Warm/Cancel” and then “Manual” or “Pressure Cook” High Pressure for 5 minutes and follow with a quick release when done (Note: it will take a little while to come to pressure AND quick release due to all the liquid and contents in the pot, so do be a little patient)
- Ladle into bowls and top with some grated Parmesan when done and serve with some warm, crusty bread (or make my garlic bread!)
This makes a LOT! Like a solid 6-8 bowls. So if you don’t halve the recipe and anticipate a lot of leftovers, consider boiling the pasta and adding it separately as it will expand and sop up as much of the soup as possible if stored in the fridge.
Don’t want the extra carbs? Leave out the pasta (and now instead of a great Minestrone, it’s a great vegetable soup!