Description
A hearty and nutritious Instant Pot Minestrone Soup recipe that is packed with vegetables, beans, and pasta, making it a comforting and satisfying meal.
Ingredients
Scale
Vegetables:
- 2 small onions, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 zucchini, diced
- 1 bell pepper, cored and diced
Soup Base:
- 1 can tomato juice (19 ounces)
- 1 can diced tomatoes (28 ounces)
- 4 cups vegetable broth
- 1/2 cup small pasta (shells, elbows or ditalini)
- 1 tablespoon dry parsley
- ½ tablespoon oregano
- 1 bay leaf
- Salt and pepper to taste
Additional:
- 1 can cannellini or kidney beans, rinsed and drained
- 2 cups baby spinach
- Fresh parsley or basil for garnishing
Instructions
- Dice the Vegetables: Chop onions, carrots, celery, zucchini, and bell pepper.
- Cook Soup Base: Combine diced veggies, tomato juice, diced tomatoes, broth, pasta, parsley, oregano, and bay leaf in the pressure cooker.
- Pressure Cook: Set to Manual, high pressure, for 10 minutes. Quick release after cooking.
- Season and Add Beans/Spinach: Adjust salt and pepper as needed. Add beans and spinach, cook for an additional 5 minutes.
- Finish and Serve: Stir in fresh herbs. Serve hot with crusty bread.
Notes
- You can customize the vegetables and beans based on your preferences.
- For a thicker soup, let it sit for a while after cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 8g
- Sodium: 700mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Instant Pot Minestrone Soup, Pressure Cooker Soup, Vegetarian Minestrone
