This Instant Pot Minestrone is vegan, gluten-free, healthy, and hearty! It’s loaded with pasta shells, two types of beans, so many veggies, and tons of flavor!
What is minestrone?
Minestrone is a classic Italian soup that consists of a tomato-based broth loaded with pasta, veggies, and beans.
It’s a thick, hearty, and super delicious meal!
Ingredients
- Extra Virgin Olive Oil – used to sauté the veggies before incorporating them into the soup.
- Yellow Onion, Celery, and Carrot – a trio of veggies often used in soup to add flavor, texture, and color.
- Garlic – adds a kick of nuttiness.
- Italian Seasoning, Dried Basil, Dried Oregano, Salt, and Pepper – this blend of seasonings is so simple but adds tons of sweet, earthy flavor with a kick of heat.
- Red Wine, Vegetable Broth, and Tomato Sauce – makes up a sweet, tangy, flavorful base for the soup.
- Diced Tomatoes – use canned, diced tomatoes and keep the liquid. It’s incorporated into the soup!
- Pasta Shells – no need to cook first. The pasta cooks right in the instant pot.
- Russet Potato – I recommend peeling the potatoes. The skin can take on a weird texture in soups.
- Spinach – you can also use kale if preferred.
- Kidney Beans and Cannellini Beans – add a meaty flavor and texture while keeping this soup vegan or vegetarian!
- Green Beans – I just use canned (and drained) green beans for easy prep.
- Parmesan Cheese (optional) – use “dairy” cheese or vegan parmesan. I love to sprinkle this over the soup for serving!
How to make
- Pour oil into your instant pot, then hit SAUTE. Once hot, add in onion, celery, carrots, garlic, and seasonings. Cook for 10 minutes.
- Hit CANCEL on the instant pot, deglaze with red wine, then stir in broth, tomato sauce, diced tomatoes, pasta shells, and potato. Cover and lock the lid then cook on HIGH for 5 minutes.
- Do a natural release for 5 minutes, then release the remaining pressure. Stir in spinach, kidney beans, cannellini beans, and green beans then serve with parmesan and enjoy!
What noodles to use
I use medium pasta shells because I love the shape and texture they provide but you can really use any small noodle shape. Try ditalini, macaroni, gemelli, etc.
Do you need to cook the noodles first?
Nope! The best thing about this recipe is it’s made entirely in the instant pot. The pasta goes in uncooked and is cooked directly in the broth.
Not only does this make it super easy, but it also allows the pasta to soak up a ton of flavor as it cooks.
How do you thicken minestrone soup?
If your soup is slightly too “broth-y” for your taste, you have a few options:
- Add more ingredients. You can easily thicken the soup by adding in more cooked pasta, beans, or veggies.
- Mix in cream or yogurt. Thicken the soup and create a creamier texture by stirring in a spoonful of sour cream or plain Greek yogurt.
- Use a cornstarch slurry. Mix 3 tablespoons of water with 1 tablespoon of cornstarch, whisk until smooth, and then mix that into the soup.
Is minestrone soup vegan?
Yes! This soup is so hearty and healthy and completely vegan with just pasta, veggies, and beans.
What to serve with instant pot minestrone
Minestrone is pretty darn hearty on its own but it’s delicious served with a yummy side dish as well!
- Garlic Bread
- Caesar Salad
- Balsamic Roasted Veggies
- Bruschetta
How to store
Leftover minestrone soup is best fresh but will last for up to 3 days in the fridge. I don’t recommend freezing it because the texture of the pasta will be affected.
To reheat, microwave or warm on the stove until heated through. Add broth to thin, if necessary.
– Jennifer
Instant Pot Minestrone
Equipment for this recipe
Ingredients
- ¼ cup extra virgin olive oil
- 1 yellow onion diced
- 2 ribs celery diced
- 2 carrots diced
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt plus more to taste (I used 2 teaspoons)
- ½ teaspoon pepper
- ½ cup red wine
- 1 (32 oz) carton vegetable broth
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes don’t drain!
- 1 cup uncooked medium pasta shells
- 1 russet potato peeled and chopped into 1/2 inch cubes
- 2 cups spinach roughly chopped
- 1 (15 oz) can kidney beans drained
- 1 (15 oz) can cannellini beans drained
- 1 (15 oz) can green beans drained
- Parmesan cheese highly recommended for serving
Instructions
- Pour oil into a 6 quart Instant Pot, then hit SAUTE.
- Once it reads HOT, add in onion, celery, carrots, garlic, Italian seasoning, basil, oregano, salt, and pepper.
- Cook, stirring regularly, for 10 minutes.
- Hit CANCEL on the Instant Pot, then deglaze with red wine, scraping up any brown bits from the bottom to avoid a BURN reading.
- Stir in broth, tomato sauce, diced tomatoes, pasta shells, and potato.
- Cover and lock the lid - be sure the pressure valve is pointed toward SEALING.
- Cook on HIGH pressure for 5 minutes.
- Allow the pot to naturally release for 5 minutes, before flipping the pressure valve to release the remaining pressure.
- Stir in the spinach, kidney beans, cannellini beans, and green beans.
- Taste and re-season, if necessary, then serve with parmesan cheese and enjoy!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Jacqui
Jennifer @ Show Me the Yummy