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–+ servings
Instant Pot Minestrone
Jon Simon

Instant Pot Minestrone Soup

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A hearty Italian vegetable-and-bean soup with shell pasta and fresh spinach — ready in 37 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Ingredients
 
 

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

Equipment

Method
 

  1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, and celery and cook until softened, about 4 minutes.
  2. Add the garlic and cook for 30 seconds, stirring constantly.
  3. Add the zucchini, diced tomatoes, kidney beans, cannellini beans, broth, water, oregano, basil, salt, and pepper. (Don't add the pasta or spinach yet.)
  4. Lock the lid, set the valve to sealing, and pressure cook on high for 12 minutes.
  5. Allow a 10-minute natural release, then quick-release any remaining pressure.
  6. Set the Instant Pot back to sauté mode. Add the pasta and cook until tender, about 6 to 8 minutes. Stir in the spinach until just wilted. Serve hot with grated Parmesan at the table.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 45gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 680mgFiber: 8gSugar: 8g

Notes

Net carbs: 37g per serving (45g total carbs minus 8g fibre).
Freezer tip: Freeze WITHOUT the pasta. Add fresh cooked pasta when reheating to avoid mushy texture.
Storage: Refrigerator up to 5 days, freezer up to 3 months (pasta-free).
Reheating: Stovetop over medium-low heat. Add extra broth — the pasta keeps absorbing liquid in storage.

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