Traditional Minestrone Soup In The Instant Pot

Name: Traditional Minestrone Soup In The Instant Pot
Prep time: 10 min
Cook time: 5 min
Total time: 25 min
Yield: 10
Ingredients: 2 teaspoons avocado oil or olive oil; 1 white onion, diced; 1 pound carrots, peeled and diced; 1 head celery, diced; 2 zucchini, diced; 3 cloves garlic, minced; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (15 ounce) can white beans, rinsed and drained; 3 (32 ounce) cartons chicken stock; 2 teaspoons oregano; 2 teaspoons salt; 1 (28 ounce) can crushed tomatoes; 1 pound medium shell pasta; 2 cups green beans, cut in half or thirds; 3 cups kale, finely shredded; Shredded Parmesan cheese

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4 years ago

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Nothing is better than a warm pot of minestrone soup in the Instant Pot on a cold winter day. This soup is easy to make and is full of healthy vegetables.

This minestrone soup in the instant pot is a copycat of the infamous Olive Garden minestrone soup. It’s easy to make and so delicious! Not to mention it’s a great healthy option and full of antioxidants , veggies and fiber.

Traditional minestrone soup is made with lots of vegetables, beans, pasta and or rice. We are going to make a delicious version today in the Instant Pot. And don’t worry I have a trick to keep the noodles nice and firm. No soggy noodles with this recipe!

Let’s get into the nitty gritty of the recipe and I am going to show you just how easy it is to make.

Ingredients You Will Need:

Avocado oil or olive oil: You can use either choice of oil.

White onion: Yellow or brown onion work well too.

Carrots: Make sure to peel your carrots and wash them thoroughly before dicing. The worst is having soup with dirt or sand in it!

Celery: Wash the celery thoroughly before dicing.

Zucchini: You can also use summer squash if you can’t find zucchini.

Garlic: Garlic adds so much flavor to this soup. You could use fresh or frozen minced garlic.

Chicken stock: If you want to make this soup vegetarian you can use a vegetable broth. I love the flavor that chicken stock adds, but either one works great.

Salt: I love Redmonds Real Salt for cooking. This salt is packed with minerals and is a healthier option than table salt.

Oregano: This adds so much delicious flavor! It’s a must for a traditional Italian minestrone soup.

Kidney beans: Make sure to rinse and drain your beans. Canned beans can be canned with excess sodium and a syrupy liquid.

Cannellini beans: Make sure to rinse and drain your beans. You can also use white northern beans.

Canned crushed tomatoes: You can also use diced tomatoes, but I prefer the Cento brand crushed tomatoes.

Medium shell pasta: You can use any type of pasta you like. Change it up with mini wheels or macaroni noodles to make it fun for the kids. You could also use gluten free pasta for a gluten free version.

Green beans: I prefer fresh green beans as they hold up better. Cut them into bite side pieces.

Kale: I like to cut the kale in thin small pieces. This makes it easier to eat in the soup. You could use any type of kale you can find. You could also use spinach if desired.

Shredded Parmesan cheese: This is an optional ingredient to use as a topping.

How To Make Minestrone Soup In Instant Pot:

Turn the Instant Pot or pressure cooker onto saute mode. Add the oil.
Prep the first 4 vegetables.
Add the onion, carrot, celery and zucchini into the instant pot and saute for 5 minutes.
Next add the garlic, rinsed and drained kidney and white beans.
Then add the chicken stock.
Next add the oregano and salt.
Then add the crushed tomatoes and stir together.
Cover with the lid and turn the valve to the sealing position.
Cook on manual high pressure for 5 minutes.
Manually quick release the pressure by moving the valve to the venting position.
Then turn the pot onto saute mode again and add the pasta. Cook for 5 minutes.
Add the kale and green beans and cook for 2 minutes.
The soup is ready to serve at this point. You can serve with grated parmesan cheese on top if desired.

Stove Top Version:

If you don’t have an Instant Pot you can make this delicious soup on the stovetop.

To cook on the stovetop preheat a large stockpot or dutch oven over medium heat.

Next add the onion, carrot, celery and zucchini and saute for 5 minutes. Then add the garlic, beans, chicken stock, oregano, salt and tomatoes. Stir to combine.

Cover with a lid and simmer for 15 minutes. Add the pasta and cook for 5 minutes. Lastly add the kale and green beans and cook for an additional 2 minutes.

Lastly, ladle the soup into your serving bowls and serve with grated parmesan cheese on top.

Can You Freeze Minestrone Soup?

Yes! Minestrone soup is great to freeze. If you are making this soup for the freezer I would leave out the pasta. Then when you are ready to make the soup just bring it to a simmer and add the pasta. Cooked pasta can become gummy sometimes when frozen in soups.

Freezing the soup without the pasta will ensure that the pasta won’t get gummy or be overcooked.

I like freezing the soup in these plastic soup containers but feel free to freeze them in any freezer safe dish.

What to Serve With Minestrone Soup:

My favorite thing to serve with this minestrone soup is some homemade bread. I love this soup with my famous pretzel rolls or my Copycat Olive Garden Breadsticks.

You could also serve this soup with an Italian chopped salad.

Other Favorite Soup Recipes:

If you are a fan of soups try out these other delicious soup recipes.

Best Butternut Squash Soup

Healthy Chicken Tortilla Soup

The Best Classic Chicken Noodle Soup

Easy Baked Potato Soup

Italian Wedding Soup

Easy Lasagna Soup

Trader Joes Three Ingredient Soup

Instant Pot Minestrone Soup Recipe:

Serves 10