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!
- 4 tbsp vegetable stock
- 1 small yellow onion diced
- 2 cloves garlic minced
- ½ cup celery chopped
- 1 cup carrots chopped
- 1 bay leaf
- 1 tbsp dried oregano or Italian seasoning
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp pepper
- 15 oz can of kidney beans drained and rinsed
- 15 oz can of diced tomatoes
- 1 tbsp tomato paste
- 4 cups vegetable broth
- ½ cup whole wheat elbow macaroni or gluten-free shells
Using the sauté mode on your instant pot, add 4 tbsp 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.
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.
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.
- 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.
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