You can make healthy, delicious minestrone soup in minutes using the Instant Pot or in a few hours using a slow cooker. Either way, it is a home run soup your family will love.
I cannot rave enough about my new favorite cooking appliance~the Instant Pot.. I bought it for $65 on amazon prime day a few weeks ago and have used it myriad times since. It has been a game changer for me in terms of getting good food on the table quickly. Since several friends have also purchased an Instant Pot and asked for recipes, I’ll be sharing them as I make them myself. If you don’t have an Instant Pot, all recipes can be easily adapted to your cooking method of choice.
If you use an Instant Pot, this yummy minestrone soup can be made in roughly 30 minutes start to finish; however, you can make this soup in a slow cooker if you have several hours. Trust me, the quick cooking time is imperceeptible in the finished product. The soup tastes rich and complex and like it has simmered for hours. Look at the transformation from whole food ingredients thrown into the pot and what turns out after 6 minutes of pressure cooking.
The soup can be made gluten free if you opt substitute gluten free pasta. I used the regular but want to try whole wheat or gluten free the next time I make it.
If you are like me and have always wanted to try pressure cooking, I highly recommend an Instant Pot. It makes pressure cooking easy, safe, and simple. In addition to pressure cooking, the pot has other functions such as rice, soup, saute, yogurt and slow cook. The soup function is what I use for soups, and it automatically adjusts pressure cooking time for soup.
Do you have an Instant Pot? If so, please share your favorite tips, tricks or recipes! If you try this, do let me hear how it turns out. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Adapted from Don’t Mess With Mama
- 2 TB extra virgin olive oil
- 2 stalks celery, diced
- 1 large onion, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Sea salt and pepper, to taste
- 1 (28 oz) can San Marzano tomatoes
- 1 (15 oz) can white or cannellini beans, drained
- 4 cups chicken broth
- 1 bay leaf
- 1/2 cup fresh spinach, cut into shreds
- 1 cup small pasta
- 1/3 cup finely grated parmesan cheese
- 1-2 tbsp fresh pesto (optional but adds great richness)
- Set Instant Pot to saute mode; wait until display says "hot."
- Add olive oil, onion, carrot, celery and garlic; saute until softened.
- Add basil, oregano, salt and pepper.
- If canned tomatoes are still whole, pulse in a food processor until crushed.
- Add tomatoes, broth, spinach, bay leaf, parmesan, pesto and pasta.
- Close lid and set to manual high pressure (HP) for 6 minutes. (It will take about 8 minutes for the Instant Pot to reach high pressure, then it will cook for 6 minutes.)
- When timer goes off, let sit for 1-2 minutes. Then set to quick pressure release to vent steam.
- Remove lid and add white kidney beans; close lid and allow beans several minutes to heat through.
- Serve in bowls and garnish with additional parmesan cheese.
Amount Per Serving: Calories: 424 Total Fat: 28g Saturated Fat: 4g Sodium: 19mg Carbohydrates: 40g Sugar: 1g Protein: 8g