Recipe
Instant Pot Minestrone Soup Recipe
Published: April 1, 2024
This hearty minestrone soup is my go-to comfort food. Packed with beans, veggies, and pasta, it's a one-pot wonder that warms the belly and soothes the soul.
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I've stumbled upon a delightful instant pot minestrone soup recipe that simply can't be kept a secret! Picture robust flavors of fresh veggies, hearty beans, and pasta, all dancing together in a rich broth. This is comfort in a bowl, folks. Not only is it ridiculously tasty, but it's also quick and easy to whip up. Let's dive right in and discover the magic of this recipe together.
Ingredients for Instant Pot Minestrone Soup
- Olive oil: Adds flavor and richness to the soup, enhancing the overall taste and providing a good base for sautéing vegetables.
- Onion: Provides a savory base flavor and sweetness to the soup, adding depth and complexity to the overall taste profile.
- Carrots: Bring a natural sweetness and vibrant color to the soup, while also providing a good source of vitamins and minerals.
- Celery: Adds a subtle earthy flavor and crunch to the soup, contributing to the overall texture and taste balance.
- Garlic: Enhances the savory notes of the soup and adds a fragrant aroma, elevating the overall flavor profile.
- Diced tomatoes: Provide a rich and tangy base for the soup, adding depth of flavor and a hint of acidity.
- Kidney beans: Add protein and fiber to the soup, making it more filling and nutritious, while also contributing a creamy texture.
- Cannellini beans: Bring a creamy texture and mild flavor to the soup, adding protein and fiber for a more satisfying meal.
- Vegetable broth: Forms the liquid base of the soup, infusing it with savory flavors and ensuring a rich and flavorful broth.
- Dried oregano: Adds a warm and aromatic herbaceous flavor to the soup, complementing the other ingredients and enhancing the overall taste.
- Dried basil: Provides a fresh and herbaceous flavor to the soup, adding a hint of sweetness and complexity to the overall taste.
- Small pasta: Adds heartiness and texture to the soup, making it more filling and satisfying, while also absorbing the flavors of the broth.
- Spinach: Introduces a pop of color and freshness to the soup, while also adding a boost of vitamins and minerals to the dish.
- Parmesan cheese: Offers a salty and nutty flavor to the soup, enhancing the overall taste and providing a creamy finish when grated on top.
One interesting fact about this instant pot minestrone soup recipe is that you can add a splash of balsamic vinegar right before serving to enhance the flavors and give it a unique twist. It adds a subtle tanginess that complements the rich vegetable broth beautifully.
Read more: Rustic and Hearty Minestrone Soup Recipe
Essential Tools for Making This Soup Recipe
- Instant Pot: Essential for pressure cooking the soup quickly and efficiently.
- Knife: Needed for chopping the vegetables and garlic for the soup.
- Cutting board: Provides a stable surface for chopping the vegetables and garlic.
- Can opener: Required to open the cans of diced tomatoes, kidney beans, and cannellini beans.
- Measuring cups and spoons: Ensure accurate measurement of ingredients for the perfect balance of flavors.
Frequently Asked Questions About This Instant Pot Soup Recipe
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
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.
Read more: Instant Pot Cheesy Ravioli Soup Recipe
Nutritional value:
Per Serving in Calories: 250 kcal | Carbohydrates: 45 g | Protein: 10 g | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 800 mg | Dietary Fiber: 9 g | Sugar: 6 g | Calcium: 120 mg | Potassium: 600 mg | Iron: 4 mg | Vitamin A: 500 µg | Vitamin C: 20 mg
Tips for Making Minestrone Soup Ahead of Time and Freezing
Make Ahead Instructions
- Prepare the soup as directed but do not add the pasta.
- Let the soup cool completely before refrigerating in an airtight container.
- When ready to serve, reheat the soup on the stove and add the pasta until cooked through.
Freezing Instructions
- Prepare the soup without adding the pasta or spinach.
- Allow the soup to cool completely before transferring to a freezer-safe container.
- Freeze for up to 3 months.
- When ready to eat, thaw the soup in the refrigerator overnight.
- Reheat on the stove, add pasta and spinach, and simmer until pasta is cooked.
