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+ servings
Bowl of Instant pot vegetarian minestrone soup with spoon and parmesan

Instant Pot Vegetarian Minestrone Soup

Instant Pot Vegetarian Minestrone Soup is an easy instant pot minestrone soup that's hearty, healthy and cooks up in about 10 minutes!

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  • 1 tablespoon extra virgin olive oil
  • 1 medium onion chopped
  • 1 large carrot chopped into 1/2 thick pieces
  • 1 large parsnip peeled and chopped into 1/2 thick pieces
  • 1 stalk celery chopped into 1/2 thick pieces
  • 3 cloves garlic minced
  • 1 zucchini chopped into 1/2 thick pieces
  • 1 russet potato peeled and chopped into 1" chunks
  • 30 ounces low sodium diced tomatoes
  • 8 cups Easy Homemade Vegetable Stock or store bought low sodium vegetable stock
  • 1/2 cup uncooked whole wheat pasta shells
  • 8 ounces green beans trimmed and cut into 1" pieces
  • 15 ounce can low sodium kidney beans rinsed and drained
  • 1 bay leaf
  • 1 large sprig fresh thyme or 1 teaspoon dried
  • 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
  • 3 cups fresh baby spinach
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • Freshly grated parmesan for serving (optional)


  • Press the Sauté button on the Instant Pot and heat the olive oil. Add the onion, carrot, parsnip and celery and sauté 4 minutes. Add the garlic, zucchini and potato and sauté 1 minute longer.
  • Add the tomatoes, stock, pasta, green beans, kidney beans, bay leaf and herbs and stir. Secure the lid and close the venting valve, and set to High Pressure for 3 minutes. When done, quick release the pressure and stir in the spinach, lemon juice, and salt and pepper to taste.


  • If you prefer not to make your instant pot minestrone soup with pasta, omit it altogether, along with 1/2 cup liquid or so. I don't recommend substituting it with rice or quinoa as I haven't tried either one in this recipe.
  • The veggies may be prepped in advance to make things much more quickly during the week, or make a big batch on Sunday and enjoy all week long!
  • This soup is freezer friendly!
  • Omit the parmesan cheese for a vegan meal.


Serving: 1g, Calories: 209kcal, Carbohydrates: 40g, Protein: 9g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 1mg, Sodium: 333mg, Fiber: 9g, Sugar: 8g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!