Instant Pot Minestrone Soup: Quick and Easy
This easy and hearty instant pot minestrone soup is done in under 30 minutes! It's chock full of veggies, whole wheat macaroni, and beans, for a healthy and simple meal that's satisfying and delicious!
Servings: 8
Calories: 129kcal
Equipment
Ingredients
- 4 tablespoon vegetable stock
- 1 small yellow onion diced
- 2 cloves garlic minced
- ½ cup celery chopped
- 1 cup carrots chopped
- 1 bay leaf
- 1 tablespoon dried oregano or Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 15 oz can of kidney beans drained and rinsed
- 15 oz can of diced tomatoes
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- ½ cup whole wheat elbow macaroni or gluten-free shells
Instructions
Instant Pot
- Using the sauté mode on your instant pot, add 4 tablespoon water, diced onion, and minced garlic. Sauté for about 3-5 minutes or until onions are translucent.
- Add the chopped celery, and carrots. Sauté an additional 3 minutes.
- Add the spices including the bay leaf, oregano, thyme, salt, and pepper. Stir to combine.
- Next add the diced tomatoes, tomato paste, vegetable broth, and whole wheat macaroni. Press CANCEL to stop the sautéing.
- Press the MANUAL (older models) or PRESSURE COOK (newer models) and set on high for 2 minutes, and turn the valve to SEALING. Once done, naturally release the pressure.
- When pressure is fully released, stir in the drained and rinsed kidney beans. If the pasta isn't fully cooked, turn to the sauté function and cook for an additional 5-7 minutes or until pasta is tender.
- Remove bay leaf. Serve garnished with fresh chopped parsley.
Slow Cooker
- Add the chopped onion, garlic, celery, carrots, vegetables broth, diced tomatoes, tomato paste, and all of the spices to your slow cooker. Stir to combine. Cook for 6-8 hours on low heat.
- Add in the kidney beans and pasta. Turn to high heat and cook for an additional 20-25 minutes or until pasta is tender. Remove bay leaf. Serve topped with fresh chopped parsley.
Stovetop
- Heat a large pot or dutch oven over medium high heat. Add ¼ cup of vegetable stock or water to the pan. Add the diced onion and garlic. Sauté for 3-5 minutes.
- Add chopped celery and carrots, and sauté for about 3 minutes until softened.
- Stir in the spices and bay leaf. Add in the vegetable broth, diced tomatoes, and tomato paste. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
- Add the elbow macaroni and kidney beans. Cook uncovered for 6-8 minutes or until pasta is tender. Remove bay leaf. Serve garnished with fresh chopped parsley.
Video
Notes
- Will keep for 3-4 days in the refrigerator.
- Will freeze for 2-3 months.
- Add the beans and the pasta at the end.
- It's best to use the sauté function to sauté the onions and vegetables.
- Do a natural pressure release, so you don't splatter yourself with hot soup.
Nutrition
Calories: 129kcal | Carbohydrates: 26g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 756mg | Potassium: 447mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3085IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 3mg