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a picture of soup in a bowl with a spoon

Minestrone Vegetable Soup

Minestrone vegetable soup is a hearty vegetarian soup that's full of fresh and seasonal vegetables.
Prep Time: 15 minutes
Cook Time: 6 minutes
Pressure: 10 minutes
Total Time: 31 minutes

Click on serving size to scale this recipe

Course: Soup Recipes
Cuisine: American Italian
Servings: 4
Calories: 264kcal
Author: Anne
Scale this Recipe 4

Ingredients

  • 1/2 tablespoon Olive Oil
  • 1 Medium Onion small dice
  • 3 cloves Garlic diced
  • 1 1/2 cups Carrots chopped
  • 1/2 cup Celery
  • 2 teaspoons Dried oregano
  • 4 cups Vegetable broth
  • 2 cups Beans White kidney or red kidney
  • 1 cup Tomatoes diced
  • 1 Zucchini Small, chopped
  • 1/4 cup Whole wheat pasta
  • 3 cups Baby spinach Packed
  • 2 tablespoons Fresh herbs Optional for garnish
  • 1/4 cup Parmesan cheese Grated - optional for garnish

Instructions

  • Place oil, onions, garlic, celery, carrots, and zucchini into cooker and saute until vegetables are crisp tender
  • Add the broth, tomatoes, pasta, and spices
  • Cover and set pressure to high for 6 minutes
  • Quick release and carefully (it will be hot) stir the beans and spinach
  • Add the balsamic and adjust flavor with salt and pepper then serve
  • Garnish with fresh herb and parmesan cheese

Notes

Stir in up to 2 tablespoons of balsamic vinegar before serving the soup.
Store leftover soup in the refrigerator for up to 4 days in the refrigerator.
Freeze leftovers without the pasta for up to three months.
See the article above for recipe tips, variations and more.

Nutrition

Serving: 2cups | Calories: 264kcal | Carbohydrates: 45g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 705mg | Potassium: 1013mg | Fiber: 12g | Sugar: 7g | Vitamin A: 10834IU | Vitamin C: 31mg | Calcium: 208mg | Iron: 4mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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