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–+ servings
Instant Pot Minestrone
Jon Simon

Instant Pot Hearty Vegetable Minestrone

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A classic Italian vegetable-and-bean minestrone with two beans, shell pasta, and a fistful of spinach — vegetarian, freezer-friendly, ready in 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
 
 

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 carrots sliced
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 2 zucchini diced
  • 1 can diced tomatoes 14.5 oz
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can cannellini beans 15 oz, drained and rinsed
  • 6 cups vegetable broth low-sodium preferred
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup small shell pasta added after pressure cook
  • 2 cups fresh spinach stirred in at the end
  • salt and pepper to taste
  • Parmesan cheese for serving, optional

Equipment

Method
 

  1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, and celery and cook for 3 to 4 minutes until starting to soften.
  2. Add the garlic and cook for 30 seconds, stirring constantly.
  3. Add the zucchini, diced tomatoes with their juices, kidney beans, cannellini beans, broth, bay leaves, oregano, and basil. Stir to combine.
  4. Lock the lid, set the valve to sealing, and pressure cook on high for 4 minutes. Quick-release the pressure when finished.
  5. Remove the bay leaves. Add the pasta and set the Instant Pot back to sauté mode; cook for 6 to 8 minutes until the pasta is just tender.
  6. Stir in the spinach and cook just until wilted, about 1 minute. Season with salt and pepper to taste. Top with grated Parmesan to serve.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 45gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 580mgFiber: 8gSugar: 8g

Notes

Net carbs: 37g per serving (45g total carbs minus 8g fibre).
Freezer tip: Slightly undercook the pasta if planning to freeze, as it will continue to soften when reheated. For best texture, freeze the soup without the pasta and add fresh cooked pasta when reheating.
Storage: Refrigerator up to 5 days, freezer up to 3 months in airtight containers with 1 inch of headspace.
Reheating: Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat, adding a splash of broth or water to reach the desired consistency.

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