A perfect soup that is a complete meal in itself – Beans, loads of veggies and pasta, topped with cheese and a side of bread. Vegetarian friendly and can easily be made gluten-free and vegan.
Fall is in full swing, although not so much in California yet. But I am still craving soup! So here is a hearty and healthy vegetarian Minestrone soup made in the Instant Pot. It is a perfect combination of tasty and nutritious.
Beans, loads of veggies and pasta, all cooked in a yummy broth….so flavorful. This is a complete meal with protein, carbs, and loads of nutrients from the veggies. It is also the easiest thing to make. It is most a throw all in and let the magic pot do it’s work kind of soup.
This recipe is vegetarian.
Vegan? Skip the cheese at the end!
Gluten-free? Skip the pasta or use a rice or quinoa pasta to make this gluten free.
Preparing Minestrone in Instant Pot
This is a very easy soup to prepare in the instant pot. However it does have a rather long list of ingredients.
Look for all the veggies in your refrigerator…okay, not all but most veggies work great in this soup. I used fresh tomatoes in this recipe, but canned tomatoes would work just as well.
I always keep some canned beans in the pantry. You can also cook the beans in the instant pot, which is great. Many recipes add beans at the end after pressure cooking, but I like the canned beans cooked with the broth and veggies so they soak in the flavor.
Here is a video to show the preparation of the minestrone soup.
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A perfect fall soup that is a complete meal in itself - Beans, loads of veggies and pasta, topped with cheese and a side of bread. Vegetarian friendly and can easily be made gluten-free and vegan.
- 2 tbsp Olive Oil
- 1 Onion diced
- 1 tbsp Garlic minced
- 4 Tomato diced
- 2 Celery Stalks chopped
- 2 Carrot chopped
- 1 Zucchini chopped
- 1/2 cup Pasta (I used elbow macaroni)
- 32 oz Vegetable Broth
- 1 can White Kidney Beans 15oz (cannellini)
- 2 cups Spinach (Palak) chopped
- 1/4 cup Parmesan cheese freshly grated (optional)
- 2 tsp Italian Seasoning
- 1 tsp Salt (adjust to taste)
- Black Pepper crushed
- 1 tsp Paprika (adjust to taste)
Start the instant pot in SAUTE mode and heat olive oil in it.
Add diced onions and minced garlic. Stir and Saute for 2 minutes.
Add diced tomatoes and chopped celery, carrots and zucchini. Add in the italian seasoning, salt, pepper and paprika.
Add in the pasta, veggie broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth.
Press Cancel and set to SOUP setting (high pressure) for 20 minutes.
When the instant pot beeps, let the pressure release naturally for 5 minutes. Then manually release the pressure. If you have time, you can also allow a NPR.
Stir in the chopped spinach and let it sit for 5 minutes.
Garnish with parmesan cheese and minestrone soup is ready to serve.
- You can use "Better than Bouillon" base if you prefer. I had low sodium veggie broth at hand and used it.
- Same for beans, I used white kidney beans, but any beans you have at hand would work. You could also cook the beans in the instant pot. Soak the beans in ample water for 2 hours and cook them for 20 minutes at high pressure in the instant pot. Then use them in this recipe.
- You can vary veggies to your choice. Some options are bell peppers, potatoes, sweet potatoes.
- Add jalapenos for an extra spice kick.
- Pasta: If you like firm pasta in the soup, cook it separately following directions on the package and then add it before adding spinach. Other option is to cook this soup for only 10 minutes.
- Vegan Variation: Skip the Parmesan cheese at the end.
- Gluten Free Variation: Skip the pasta or use a gluten-free pasta.
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I tried this soup and everyone in my family loved it. Thanks for the recipe. My elbow pasta got a bit overcooked though – have you faced that issue? Wondering if I should try soup setting for less than 20 mins next time.
Hello – Glad to hear your family enjoyed the soup. With canned beans, it is absolutely fine to cook this for just 10 minutes on soup setting too. Hope you enjoy it again!
I made this today and it was very yummy! Definitely a keeper. I skipped the spinach and cheese. And used a little “better than boullion” chicken flavor.
Hey Lulu – So happy to hear you enjoyed the soup! Thank you for sharing your review 🙂
Thanks for the recipe!! I tried it today, husband really like, It was yummy and so simple to make. I did little bit of variation, I added Bouillon Cube instead of veg broth
Hey Charu – Glad to hear you all enjoyed the soup. Thank you for sharing your review 🙂
Thanks so much for this recipe! It was the first thing we made in our new IP, and it is delicious! Very easy to prep and cook. Had chicken stock so I used that instead. Never would have guessed to use paprika, but went with it and I wouldn’t change a thing about the base recipe.
Hey Wayne – So honored that you tried this as your first recipe and enjoyed it 🙂
I made this soup yesterday. It came out perfect. we all loved it. Thank you for the recipe.
So happy to hear that you enjoyed the soup Thank you for sharing your review 🙂
I made this soup today and it came out great! The kid loved it too 🙂 Thanks for sharing the recipe.
Hey Seema – Glad to hear your kid enjoyed the soup. It is one of our favorites too 🙂 Thanks for sharing your review!
I made this with cabbage instead of spinach and added 1 teaspoon of fennel seeds. It was great!
Those sound like great variations. Thanks for sharing back, Vee!
This is divine! Thank you.
Glad you liked it ❤️
One of my favorite recipies.. its a no brainer n all time favorite. Thankyou for posting!
Thank you! It is such a perfect soup with protein from beans and so much nutrition from veggies. And not to forget super delicious ????
Made this soup today .c.ame out great! thanks for sharing the recipe
Yay! Glad to hear ????