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2 bowls of Minestrone Soup with garlic bread on top of one bowl
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Minestrone Soup in Instant Pot

Vegetarian Minestrone soup made in the Instant Pot is an easy, comforting, hearty, and delicious Italian soup recipe made with pasta and beans. Try this dump-and-go kind of recipe and make this meal in under 30 minutes!
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 people
Calories 270.87kcal

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon garlic paste
  • ½ onion
  • 1 tablespoon dried oregano
  • ½ teaspoon thyme
  • 1 bay leaf
  • 1 tablespoon dried red pepper flakes
  • 2 cups mixed veggies - potato, zucchini, celery, red bell pepper, yellow squash
  • 1 cup Tuttorosso® San Marzano Style Chopped Tomatoes with Basil, Garlic, Olive Oil & Sea Salt
  • 1 tablespoon Tuttorosso® Tomato Paste
  • 15.5 oz cannellini beans, rinsed and drained
  • 1 cup uncooked elbow macaroni
  • 5 cups water or vegetable broth
  • salt
  • 1 teaspoon Black pepper
  • 1 tablespoon red wine vinegar
  • 1 cup baby spinach
  • ¼ cup shredded Parmesan vegan or regular

Instructions

  • Turn on the Instant Pot in saute mode. Add onions, garlic paste, oregano, red pepper flakes, thyme, dried oregano, and bay leaf.
  • Saute till the onions turn translucent.Add all the mixed veggies now. Mix it all together. Saute for 30 seconds.
  • Then add Tuttorosso® San Marzano Style Chopped Tomatoes with Basil, Garlic, Olive Oil & Sea Salt along with Tuttorosso® Tomato Paste.
  • Next add the drained and rinsed cannellini beans to the pot.
  • Follow by adding dry uncooked pasta.
  • Add water or vegetable broth, salt and pepper. Mix and turn off the saute mode. Ensure the valve is in sealing position. Cook on manual/pressure mode for 6 minutes. Do a quick pressure release manually. Open the lid and give it a quick stir.
  • Add spinach and mix it with the soup. Cook in saute mode for 3 minutes.
  • Garnish with Parmesan cheese and red wine vinegar. Mix and turn off the saute mode.
  • Serve in individual bowls with some garlic bread on the side. You can also garnish with chopped parsley and lemon juice.

Notes

Some alternatives to pasta are lentils, rice, quinoa, teff, tortellini, etc. Adjust the consistency of this soup based on your personal preference.
Add more water or low sodium vegetable broth when cooking it in the Instant Pot, if you like your soup thin. But if you like the soup thicker, reduce one cup of water.
If you don't have red wine vinegar, you can also use Balsamic vinegar. Instead of spinach, any kind of greens can be used.
Instead of dry pasta, if you have cooked pasta, add them to the end along with the spinach. To make it vegan, add vegan cheese or skip adding cheese altogether.

Nutrition

Calories: 270.87kcal | Carbohydrates: 46.73g | Protein: 13g | Fat: 4.64g | Saturated Fat: 1.25g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.15g | Cholesterol: 2.83mg | Sodium: 215.6mg | Potassium: 713.55mg | Fiber: 8.45g | Sugar: 2.71g | Vitamin A: 4090.2IU | Vitamin C: 13.79mg | Calcium: 173.89mg | Iron: 4.4mg