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

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

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

Course: Main Course, Soup

Cuisine: American

Keyword: instant pot soup, ministrone soup

Prep Time: 15

Cook Time: 3

Sauté time, coming to pressure, and sitting withe the pasta: 20

Total Time: 38

Servings:

Calories: 305kcal

Author: Cindy Rainey

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!

Print Recipe

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