Description
A hearty and nutritious Italian minestrone soup made easily in an Instant Pot, packed with vegetables, beans, and pasta.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- 2 cups fresh spinach or kale
Instructions
- Turn on the Instant Pot and select the ‘Sauté’ mode. Add olive oil, onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add garlic and zucchini, and sauté for another minute.
- Stir in the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Mix well.
- Close the lid of the Instant Pot and set it to ‘Manual’ mode on high pressure for 5 minutes.
- When the cooking time is up, quick release the pressure.
- Stir in the pasta and spinach. If needed, set to ‘Sauté’ mode again until the pasta is cooked to al dente.
- Taste and adjust seasonings, then serve hot.
Notes
Avoid overfilling the Instant Pot and chop vegetables evenly for even cooking. Season gradually with salt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg