Easy Vegan Instant Pot Minestrone Soup

“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!"

- Veggie Fun Kitchen

Italian seasoning

key ingredient

Ingredients

– olive oil – onion diced – carrots peeled and sliced – zucchini halved and sliced – garlic minced – diced tomatoes canned – vegetable broth – tomato paste – Italian seasoning – white beans canned, drained – kidney beans canned, drained – green beans canned, drained – pasta small shell – baby spinach – chopped parsley

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Easy Vegan Instant Pot Minestrone Soup 

Yield

6 Servings

course

Main Course, Soup

prep time

15 Minutes

cuisine

American

1. Cut onions, carrots and mince the garlic, set aside. Slice the zucchini and set aside separately. Drain and rinse beans, set aside.

Instructions

2. Turn the Instant Pot to the sauté mode. Add the oil and allow to heat up.

Instructions

3. Add in the onions and carrots. Sauté them for about three minutes until beginning so soften.

Instructions

4. Add in the zucchini, garlic, and Italian seasoning and continue sauting for 2 more minutes.

Instructions

5. Add the broth, tomatoes, tomato paste, and beans.

Instructions

6. Close the lid and the vent. Set to high pressure for 3 minutes. It will take up to 10 minutes to come to pressure.

Instructions

7. 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!

Instructions

8. 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.

Instructions

9. 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.

Instructions

Enjoy!

Enjoy!

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