Instant Pot Minestrone Soup
This Instant Pot Minestrone Soup is very similar to the traditional, but with a set it and forget it style! It's done in 30 minutes.
Servings 6 servings
Calories 301kcal
Ingredients
Fresh Ingredients
- 1 medium yellow onion diced
- 1 medium zucchini halved lengthwise and sliced thinly
- ½ cup celery diced
- 2 cups spinach packed
Pantry and Frozen Ingredients
- 2 tablespoons olive oil
- ⅓ cup dry red wine
- 4 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 3 tablespoons tomato paste
- 1 14-ounce can white beans
- 1 14-ounce can kidney beans
- ¾ cup frozen cut green beans
- 1 cup small shell pasta uncooked (I used gluten-free)
Spices
- 1½ teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoons ground black pepper
- 2 ½ teaspoons Italian seasoning
Instructions
- Fill the pot: Add all ingredients except the spinach to the instant pot and stir to combine.
- Cook: Cook at high pressure for 8-12 minutes. Choose 8 minutes for crisper vegetables, and 12 minutes for softer vegetables. I like to split the difference at 10 minutes so the vegetables are tender and the broth has that 'long-simmered' flavor! It will take the instant pot about 10 minutes to pressurize before the cooking begins.
- Release pressure: After the cook time is up, press the manual steam release button and stay clear of the steam. Carefully remove the top after the steam has released.
- Add spinach: Add fresh spinach and use a spoon to press it into the broth. Stir to combine once the spinach has wilted and serve hot.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freeze: Freeze soup in a freezer-friendly container for up to 3 months. I like to pick containers large enough for one or two servings. To thaw, leave in the refrigerator overnight. Then reheat in a pot on the stove.
Gluten-free - use gluten-free pasta and check the ingredients labels for hidden sources of gluten.
Alcohol-free - swap the wine with an equivalent amount of extra vegetable broth.
This recipe is naturally vegan, vegetarian, and dairy-free.
Nutrition
Calories: 301kcal | Carbohydrates: 49g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1394mg | Potassium: 982mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1687IU | Vitamin C: 21mg | Calcium: 135mg | Iron: 5mg