Instant Pot Minestrone Soup Recipe
This Instant Pot Minestrone Soup is a hearty and healthy soup packed with vegetables, beans, and pasta. Perfect for a quick and nutritious meal.
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Equipment
- Instant Pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 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
- 2 cups chopped spinach
- Grated Parmesan cheese, for serving
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, celery, and garlic. Cook until softened.
- Add the diced tomatoes, kidney beans, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Stir to combine.
- Close the Instant Pot lid and set to manual high pressure for 5 minutes.
- Once done, quick release the pressure and carefully open the lid. Stir in the pasta and spinach.
- Close the lid again and set to manual high pressure for 3 minutes.
- Once done, quick release the pressure and open the lid. Adjust seasoning if needed.
- Serve hot with grated Parmesan cheese on top.
Notes:
This soup is perfect for meal prep and can be stored in the refrigerator for up to 5 days.
Nutrition value:
Calories: 250kcalCarbohydrates: 45gProtein: 10gFat: 4gSaturated Fat: 1gSodium: 800mgPotassium: 600mgFiber: 9gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 120mgIron: 4mg
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