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+ servings
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 tbsp olive oil
  • 1 tbsp garlic paste
  • 1/2 onion
  • 1 tbsp dried oregano
  • 1/2 tsp thyme
  • 1 bay leaf
  • 1 tbsp 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 tbsp Tuttorosso® Tomato Paste
  • 15.5 oz cannellini beans, rinsed and drained
  • 1 cup uncooked elbow macaroni
  • 5 cups water or vegetable broth
  • salt
  • 1 tsp Black pepper
  • 1 tbsp red wine vinegar
  • 1 cup baby spinach
  • 1/4 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

It's good to chop all the veggies to the same size. This ensures they are cooked evenly. Throw in some plant-based meatballs to make it even more flavorful.
To make it low carb, skip adding the beans, pasta, and carrots. You can add cauliflower instead. In order to make it gluten-free, use gluten-free pasta.
Feel free to add or skip any veggies (frozen or fresh) of your choice. It's also a great recipe to use leftovers. Use any mini pasta and beans in this recipe.
Some alternates 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.
How to cook with raw beans
If using raw beans instead of canned ones, soak them overnight and then add. Increase the cooking time to 20 minutes and cook the pasta separately.
Alternatively, you can also cook the soaked beans separately in the Instant pot first for 20 minutes and then use them in this recipe.
Then the cooking time to make this vegetable Minestrone soup in the Instant Pot remains the same - 6 minutes.
How to store it
Instant Pot Minestrone soup stays well in the fridge for 4-5 days. It is also a freezer-safe dish and can be frozen for 2-3 months.
If you plan on freezing, skip adding the pasta when cooking it. To reheat, pour the soup into a large pot or reheat individual bowls in the microwave.
Then cook and stir in the pasta once the soup is warm and serve hot with your favorite bread. 
Don't have an Instant Pot
You can totally make this vegetable soup on the stovetop, or slow cooker if you don't have an Instant Pot.
To make it in a crockpot, follow this recipe and add all the ingredients one after the other.
Simmer and cook uncovered for 20 minutes or until all the veggies, beans and pasta are cooked. Keep stirring at intervals.
To make it in the slow cooker, cook it for about 6 hours on low and then add the pasta half an hour before it's done. 

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