Description
Indulge in a warm bowl of Instant Pot Minestrone Soup, a quick and healthy dish perfect for any occasion. This delightful soup combines a vibrant mix of fresh vegetables, hearty beans, and flavorful herbs, making it not only nourishing but also incredibly satisfying. In just 30 minutes, you can enjoy this comforting meal that is ideal for cozy nights at home or when hosting friends. Customize the ingredients to suit your taste and make it uniquely yours. Whether served with crusty bread or a light salad, this minestrone soup is sure to be a favorite for everyone at the table.
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 can beans (rinsed and drained)
- 2 cups baby spinach
Instructions
- Dice the onion, carrots, celery, zucchini, and bell pepper.
- Add diced vegetables to the Instant Pot along with tomato juice, diced tomatoes, vegetable broth, pasta, parsley, oregano, and bay leaf.
- Secure the lid on the Instant Pot and ensure the valve is closed.
- Set to Manual mode at high pressure for 10 minutes.
- After cooking time is complete, perform a quick release of pressure.
- Adjust seasoning with salt and pepper as needed.
- Stir in rinsed beans and baby spinach; let sit covered for an additional 5 minutes.
- Serve hot with fresh herbs on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 590mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to substitute vegetables based on what you have on hand or prefer. For added nutrition, incorporate kale or other greens into the mix. Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to two months.