Vegetable minestrone soup is a thick and hearty soup that is loaded with vegetables, beans, and pasta. Serve it with a side of crusty bread and a salad for a comforting and filling meal. It’s vegan/vegetarian and you can make it in an Instant Pot or on your stovetop.
Minestrone soup is typically made with a combination of seasonal vegetables, beans, and pasta or rice in a vegetable-based broth. I like to use homemade vegetable broth, but you can use packaged vegetable broth or chicken broth for a nonvegan version.
Here is what you will need to make this recipe for minestrone soup: olive oil, onion, garlic, carrots, celery, parsnips or turnips, broth, beans, zucchini, tomatoes, oregano, balsamic vinegar, a heavy soup pot or a pressure cooker.
- Minestrone is a very versatile soup, you can use just about any combination of seasonal vegetables that you have on hand.
- The recipe includes instructions for on top of your stove or an Instant Pot.
- This recipe contains no meat, but you can easily add diced chicken or beef.
Here is What You Will Need to Make Vegetable Minestrone Soup
leafy greens such as spinach or kale
heavy soup pot or a pressure cooker
Leftovers can be stored in the refrigerator for up the three days or you can freeze for up to three months.
Here is how to make vegetable minestrone soup on top of the stove
First, saute the vegetables except for the leafy greens in olive oil.
Add the broth, tomatoes, pasta, beans and seasonings to the cooked vegetables.
Reduce the heat and simmer for 30 minutes.
Stir in the greens and simmer for 10 minutes longer and serve.
Total Estimated Time to Make This Recipe: 50 to 60 minutes.
Here is how to make it in an Instant Pot or Pressure Cooker
Set the cooker to the saute setting and saute the vegetables except for the leafy greens.
Add the broth, pasta, tomatoes and seasonings and set the pressure for 10 minutes.
After the cycle has ended, select quick release and carefully remove the lid and stir in the fresh spinach and beans.
Cover the soup for a few minutes to allow the greens to wilt and the beans to heat through.
Total Estimated Time to Make This Recipe in an Instant Pot: 25 to 30 minutes.
How to Store Leftover Soup
Vegetable minestrone soup can be stored in a refrigerator for up to 4 days, and it can be frozen for up to three months.
To serve leftover soup, thaw it in the refrigerator overnight and reheat it on top of the stove or in the microwave.
Variations for vegetable minestrone soup
- Change up the vegetables and add any combination of sliced mushrooms, turnips or potatoes
- Substitute spinach with chopped kale or escarole
- Add 1 cup cooked chicken or beef
- Add mini meatballs or Italian sausage
- Substitute pasta with farro, barley or rice