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Minestrone Soup Made Easy in the Instant Pot, Plant-Based

5 from 18 votes

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This Instant Pot minestrone soup is made easy with canned beans and tomatoes. It’s totally plant-based and rich in flavor. This soup will remind you of the fabulous Olive Garden Minestrone!

minestrone soup in white bowl with zucchini, salt and pepper, pasta, and olive oil in the background

I love making plant-based soups in my Instant Pot. It doesn’t take a lot of planning ahead except for a little shopping and chopping. Most of the ingredients you’ll need for this delicious Instant Pot soup, you probably already have!

Why you’ll love this delicious minestrone soup

  • quick and easy using many canned goods
  • set it and forget it in a pressure cooker
  • rich and hearty flavor
  • will remind you of a very famous restaurant soup (did I say Olive Garden?)
minestrone soup in white bowl with spoon and Zucchini in the background

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bowl of minestrone soup with large spoon and pinterest text overlay

What is minestrone soup?

Minestrone soup: A nutritious delicious soup with humble beginnings:

Minestrone soup is, at its most basic, a soup with lots of vegetables and possibly pasta or rice or both. It’s an ancient soup of the Roman Empire from when meat might not have been as plentiful for all and people recognized the health benefits of a simpler plant-forward diet.

From Wikipedia (which knows all): “The ancient Romans recognized the health benefits of a simple or “frugal” diet (from the Latin fruges, the common name given to cereals, vegetables and legumes) and thick vegetable soups and vegetables remained a staple.”

You won’t be disappointed with this flavorful easy-to-make healthy plant-based soup!

Ingredients needed to make Instant Pot Minestrone Soup

  • olive oil
  • diced onion
  • carrots, peeled and sliced
  • zucchini halved and sliced
  • minced garlic
  • diced tomatoes canned with juice
  • vegetable broth
  • tomato paste
  •  Italian seasoning
  • canned white beans, kidney beans, and green beans
  • small shell pasta
  • baby spinach
  • chopped parsley
  • and of course my favorite pressure cooker: the Instant Pot!
ingredients for minestrone soup including onion, garlic, veggie broth, parsley and Italian seasoning, pasta, green beans, zucchini, tomato paste, baby spinach, tomatoes, salt and pepper, and carrots

How to make minestrone soup in the Instant Pot

Step 1: Prep the ingredients

Wash and peel the carrots. Wash the zucchini and the baby spinach if it didin’t come prewashed. Mince the garlic and chop the onion. Set all aside.

Open cans. Don’t drain the tomatoes as you will be using the liquid from the can. Drain and rinse the beans. You can save that beautiful bean juice or “aquafaba” and use it for a multitude of vegan recipes as seen in this post with 70+ vegan aquafaba recipes by Cooking on Caffeine.

Measure out the seasonings and pasta and have them ready to go.

Step 2: Saute the vegetables

Heat the Instant Pot using the saute function. Add in the oil and heat for a mintue. First, satue the “harder” vegetables such as the onions and carrots for about three minutes. You just want to start the cooking process – not cook them to perfection. Your pressure cooker will do that!

After the other vegetables have begun to soften, add the zuchhini, garlic, and seasonings, and suate for another couple of minutes.

ingredients for minestrone soup in the instant pot ready to cook

Step 3: Pressure cook that lovely soup!

Add the beans, vegetable broth, and tomatoes. Close the lid and the vent and set the Instant Pot on high pressure for three minutes. It will take up to ten minutes to come to pressure.

After the Instant Pot comes to pressure and counts down the three minutes, carefully do a quick release and open the lid once the pin drops.

I do a quick release by using a long-handled wooden spoon or rubber spatula. Remember that the steam from a pressure cooker is hot and will burn!

Step 4: Cooking the pasta and adding the spinach

cooked minestrone soup in the instant pot

It’s super important to NOT turn off the Instant Pot at this point – leave it set on “warm”. This will enable the pasta to cook.

Add the pasta and baby spinach and give it a good stir. Then close the lid and venting while leaving the Instant Pot on “warm” for about 5 minutes.

Check to make sure that the pasta is as tender as you’d like and that the spinach has wilted. Taste and add salt and pepper if desired.

Now you’ve got a beautifully healthy, nutricious, plant-based minestrone soup!

minestrone soup in white bowl with instant pot, salt and pepper, pasta, and olive oil in the background

Some questions and some answers about this minestrone soup recipe

Do I need to use an Instant Pot or can I use another brand of pressure cooker?

You can use any pressure cooker you’d like. I only know about the Instant Pot and so you will need to know and understand the manufacturer’s directions of your pressure cooker. Also, not all pressure cookers have a saute function. If yours doesn’t then you will need to saute the vegetables on the stovetop first.

Can I cook this soup on the stove top?

Yes you can. Follow the same directions. But bring to a boil after adding the ingrediens, turn it down and simmer covered for about 30 mintues. Add the pasta the last 10 mintues of simmering. Add the spinach the last five minutes.

Can I cook with dried kidney beans and white beans?

If you prefer to use dried beans then cook them ahead of time and use just like the canned beans. A can of drained and rinse beans will yeild about one-and-one-half cups.

Can I use fresh green beans instead of canned?

Yes, just wash, prep (cut off woody ends), and halve. Saute along with the onions and carrots to get the cooking process going. Be aware that they might still be a little crunchier than expected.

Can I use canned carrots instead of fresh carrots?

Yes you can. No need to saute the carrots if you are using canned.

Can I use a different type of pasta?

This recipe was developed using small (not meduim) shells. The pasta cooks after the Instant has finished cooking and is still on warm with the lid closed. I cannot garauntee that a different size or shape of pasta will cook well enough.

Can I make this recipe oil-free?

Yes, just saute the vegetables in about one cup of vegetable broth. Watch the pan so that it doesn’t dry out and burn. Add more broth as necessary.

Serving suggestions for this healthy minestrone soup

While this soup can certainly be served as a stand-alone dish, it would also be delcious with my Sheet Pan Meal with Vegetables and chickpeas, or Veggie Salad with Tahini Dressing.

I would also serve with a nice crusty bead like my Bread Machine Wheat Bread or Herbed Garlic Beer Bread

five slices of garlic herb beer bread in basket with blue checkered cloth
This Beer Bread with Garlic and Herbs would be super easy to make and be perfect for this soup!

Try these other great plant-based soups made in the Instant Pot from Veggie Fun Kitchen:

The printable recipe card for Instant Pot Minestrone Soup

Did you love this recipe? Want to share the love? It would thrill me if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy

minestrone soup in white bowl with spoon and Zucchini in the background

Minestrone Soup Made Easy in the Instant Pot, Plant-Based

This Instant Pot minestrone soup is made easy with canned beans and tomatoes. It's totally plant-based and rich in flavor. This soup will remind you of the fabulous Olive Garden Minestrone!
5 from 18 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: instant pot soup, ministrone soup
Prep Time: 15 minutes
Cook Time: 3 minutes
Sauté time, coming to pressure, and sitting withe the pasta: 20 minutes
Total Time: 38 minutes
Servings: 6
Calories: 305kcal
Author: Cindy Rainey

Equipment

  • Instant Pot

Ingredients

  • 2 Tablespoons olive oil
  • ¾ cup onion diced
  • ½ cup carrots peeled and sliced
  • 1 zucchini halved and sliced
  • 2 Tablespoons garlic minced
  • 14 ounces diced tomatoes canned with juice
  • 4 cups vegetable broth
  • ¼ cup tomato paste
  • 2 teaspoons Italian seasoning
  • 15 ounces white beans canned, drained, and rinsed
  • 15 ounces kidney beans canned, drained, and rinsed
  • 14 ounces green beans canned, drained
  • ½ cup pasta small shell
  • 2 cups baby spinach
  • 2 Tablespoons chopped parsley

Instructions

  • Cut onions, carrots and mince the garlic, set aside. Slice the zucchini and set aside separately. Drain and rinse beans, set aside.
  • Turn the Instant Pot to the sauté mode. Add the oil and allow to heat up.
  • Add in the onions and carrots. Sauté them for about three minutes until beginning so soften.
  • Add in the zucchini, garlic, and Italian seasoning and continue sauting for 2 more minutes.
  • Add the broth, tomatoes, tomato paste, and beans.
  • Close the lid and the vent. Set to high pressure for 3 minutes. It will take up to 10 minutes to come to pressure.
  • Once the Instant Pot has come to pressure and counted down the three minutes, carefully do a quick release and open the lid according to manufacturer's directions. LEAVE THE INSTANT POT SETTING ON WARM!
  • Add in the pasta and give it a good stir. Put the lid back on and allow the pasta to sit for about five minutes.
  • Check to make sure that your pasta is as tender as you'd like. Salt and pepper to taste. Stir in the baby spinach and parsley.

Notes

A medium-sized carrot will yield about one-half cup. If your carrot yields a little more, you just go ahead and use it! 
Make sure to use the small pasta shells. The medium-sized shells won’t cook well enough with this method. 
I think this recipe is plenty salty as it is because I don’t use low sodium canned goods. Taste and add salt and pepper according to your personal tastes.

Nutrition

Calories: 305kcal | Carbohydrates: 51g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 745mg | Potassium: 1172mg | Fiber: 13g | Sugar: 7g | Vitamin A: 3438IU | Vitamin C: 22mg | Calcium: 151mg | Iron: 7mg
By on October 23rd, 2021

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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8 thoughts on “Minestrone Soup Made Easy in the Instant Pot, Plant-Based”

  1. 5 stars
    This soup is so good – I made it for next week’s lunches. It may not make it that far because we keep getting seconds!

    Reply

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