Go Back
+ servings
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 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
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


  • Instant Pot


  • 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


  • 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.


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.


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