Instant Pot Minestrone Soup
Instant Pot Minestrone Soup is an easy Italian vegetarian soup recipe made with fresh vegetables, beans and pasta in a light tomato broth. Perfect for a quick lunch or dinner!
Servings: 8
Cost: $5
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped, white or yellow
- 1 cup thinly sliced carrots about 2 whole
- 2 medium celery stalks chopped
- 2 cloves garlic chopped
- 32 ounces low sodium vegetable broth or chicken, about 4 cups
- 15 ounce canellini beans rinsed and drained
- 15 ounce garbanzo beans rinsed and drained
- 28 ounce can diced tomatoes not drained
- 2 tablespoons tomato paste
- ¼ cup dried pasta tubetti, ditalini or small shells
- 1 cup fresh green beans cut or frozen
- 2 teaspoons Italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 cups chopped kale or spinach
Instructions
- Hit SAUTÉ on the Instant Pot. Add the olive oil, carrots, celery, onion and garlic, and cook until just soft
- Hit CANCEL. Stir in the broth, making sure nothing is sticking to the bottom of the pot. Add the canned beans, diced tomatoes and tomato paste. Don't stir
- Add the green beans, Italian seasoning, sea salt, pepper. Place lid on pot, make sure valve is set to sealing position (depending on what model you have) and hit PRESSURE COOK for 3 minutes
- Pot will take a few minutes to reach pressure, then count down and cook. When pot beeps, do a quick release or controlled release to prevent liquid from squirting out.
- When pin drops, carefully remove lid, and stir. Stir in fresh kale or spinach, if using.
Notes
Add canellini (white beans) after pressure cooking if you like firmer beans.
Can also add 1 cup cooked pasta after pressure cooking or serve pasta on the side.
Nutrition
Calories: 202kcal | Carbohydrates: 36g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 458mg | Potassium: 569mg | Fiber: 10g | Sugar: 8g | Vitamin A: 4180IU | Vitamin C: 34mg | Calcium: 139mg | Iron: 5mg