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!
Ingredients
- 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)
Equipment
Instructions
- 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.
Notes
- 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.
Nutrition
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.
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