Name: Instant Pot Minestrone Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 small onions (chopped); 2 carrots (diced); 2 stalks celery (diced); 2 zucchini (diced); 1 bell pepper (cored and diced); 1 can tomato juice (19 ounces); 1 can diced tomatoes (28 ounces); 4 cups vegetable broth; 1/2 cup small pasta (shells, elbows or ditalini); 1 tablespoon dried parsley; 1/2 tablespoon oregano; 1 bay leaf; Salt and pepper to taste; 1 can cannellini beans or kidney beans (rinsed and drained); 2 cups baby spinach; Fresh parsley or basil for garnishing

Instant Pot Minestrone Soup

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Instant Pot Minestrone Soup is the perfect blend of comfort and nutrition, making it an ideal choice for any meal. This vibrant soup is bursting with fresh vegetables, hearty beans, and wholesome pasta, all simmered together to create a delightful harmony of flavors. With the convenience of the Instant Pot, you can have this delicious dish ready in just 30 minutes, making it an excellent option for busy weeknights or cozy gatherings. Easy to customize with your favorite veggies or pasta shapes, this minestrone soup is not only satisfying but also packed with essential nutrients. Serve it alongside crusty bread or a light salad for a complete and nourishing meal.

Author: Monica
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 6
Category: Main
Method: Pressure Cooking
Cuisine: Italian

Ingredients

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2 small onions (chopped)
2 carrots (diced)
2 stalks celery (diced)
2 zucchini (diced)
1 bell pepper (cored and diced)
1 can tomato juice (19 ounces)
1 can diced tomatoes (28 ounces)
4 cups vegetable broth
1/2 cup small pasta (shells, elbows or ditalini)
1 tablespoon dried parsley
1/2 tablespoon oregano
1 bay leaf
Salt and pepper to taste
1 can cannellini beans or kidney beans (rinsed and drained)
2 cups baby spinach
Fresh parsley or basil for garnishing

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Instructions

Chop all fresh vegetables into small pieces.
Combine chopped vegetables, tomato juice, diced tomatoes, vegetable broth, small pasta, dried parsley, oregano, and bay leaf in the Instant Pot.
Secure the lid and set to Manual mode on high pressure for 10 minutes (allow 10–15 minutes for the pot to pressurize).
After cooking, perform a quick release of pressure and open the lid carefully.
Season the soup with salt and pepper to taste.
Stir in rinsed beans and spinach; close the lid for an additional five minutes to wilt the spinach.
Serve hot, garnished with fresh herbs.

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 5g
Sodium: 800mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg

Find it online: https://goldenrecipetime.com/instant-pot-minestrone-soup/