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!
Instant Pot Minestrone Soup
The Italians did it right when they made vegetable soup. Loaded to the brim, this has it all but what sets it apart is the pasta. I love using pipette (twisted, ridged shells) but many love ditalini (baby tubes).
- 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!
I have made this soup so many times. It is fantastic! This time I used half chicken better than bouillion and half garlic better than bouillion – YUM
Plus it is so versatile you can add whatever vegetables you like!
Keep ’em comin’! I can’t wait for the sequel in April.
Helena J Teeples
This is a great soup! My husband, who doesn’t care much for soup, loved it!
This is my go to Minestrone Soup! Amazing easy and packs a flavorful punch. I discovered pipette pasta here and agree it is perfect. My very picky parents compared it to their favorite local Italian restaurant and said it was just as good. I’m making 2 of your soups today!
On my menu for this week’s soup night.
Heather in KS
This is my first recipe from pressure luck. Was looking for a healthy recipe. This fit the bill. Thanks for the tip on making the pasta separate if there might be leftovers. It’s just the two of us and hubby is “low carb”. We both thought it was delicious.
In 34 years together, I don’t think I’ve ever heard my husband say, “oh – soooo good!” THREE TIMES in a single meal. Definitely our go-to minestrone recipe now. Thanks Jeffrey!
I have made this many times and the kids and I love it! My husband doesn’t, but he is a meat and potatoes kind of guy, so it wasn’t a big surprise. I do use chicken Better Than Bouillon and sometimes use different veggies depending on what I have.
So I made this from the Pressure Luck book (I’ve now purchased 5 of these … 4 as gifts for family). At this point, everything I’ve made is amazing. The minestrone was so flavorful! I like my soups a bit thicker so I used 5 cups of broth instead of 6 and it was perfect! It was enough to divide up my lunches for the week and the rest went to my Moms. They loved it too!
I love ALL of your recipes, but I think this minestrone is my fave. My husband asks me to make this once a week through the fall and winter as it’s healthy, comforting, and tasty. Love making it in my 8 qt pot and always deliver several bowls to my parents. They also love it! You’re amazing…I mean it!
Can we use gf pasta and which kind/what adjustments are made?
Do you have the nutritional information calculated for this recipe?
how many calories per serving?
We love this soup! Can you tell me how to cut recipe down? How to add Italian sausage to this? Thanks
I have made this soup a number of times and now that I am in zucchini season…. I thought perfect lets make some delicious soup. As with all of Jeff’s recipes this is so full of flavor and holds up well to freezing.
I too have made this multiple times and the family loves it! My husband started green juicing and I add the discarded leafy salad greens from his juice to this soup instead of adding the spinach per the recipe. The greens are nice and chopped and I’m using something that would normally be thrown away. I’ve used GF noodles in this several times. I add the fusilli ones and tend to add at least 1 extra cup of water for the large pasta. I’ve used canned green beans instead of frozen. Very flexible on the veggies. First recipe from a book that I’ve made multiple times! A win!
Absolutely fantastic! So quick, easy, and nutritious! Wonderful flavor! It’s a winner!