Hearty Instant Pot Minestrone Soup
This hearty Instant Pot Minestrone Soup is ready in under 30 minutes and full of healthy vegetables! An easy soup to make on a cold, Winter night! Healthy vegetables and beans are surrounded by a rich, tomato broth to make the most delicious soup!
Servings: 5 Servings
Calories: 155kcal
Equipment
Ingredients
- 2 tablespoon Olive Oil
- 2 Garlic Cloves Minced
- 1 Onion ½ cup, Chopped
- 2 Celery Stalks 1 cup, Chopped
- 2 Carrots 1 cup, Chopped
- 1 Zucchini 1 cup, Chopped, Unpeeled
- 1 can Red Beans 14.5 ounces, Rinsed
- 1 can Diced Tomatoes 28 ounces
- 2 cups Fresh Baby Spinach
- 1 cup Pasta Such as ditalini or elbows
- 6 cups Chicken Broth Low Sodium
- 1 tablespoon Italian Seasoning
Instructions
- Clean and chop the garlic, onions, celery, zucchini, and carrots.
- Set the Instant Pot to "saute" add the olive oil and vegetables to the Instant Pot. Cook for 2 minutes until the vegetables start to soften.
- Add the broth, tomatoes with juices, and the rinsed beans to the Instant Pot.
- Add the pasta and Italian seasoning to the Instant Pot.
- Seal the Instant Pot and set the pot to "HIGH" for 5 minutes.
- After 5 minutes, release the pressure and open the lid. Set the Instant Pot to "Saute" and add the fresh spinach. Cook the spinach for 2 minutes until it wilts. Season with salt and pepper to taste and enjoy!
Notes
- Use your favorite short pasta, such as ditalini, elbows, or mini penne.
- Add green beans, white beans, or kale to bulk up the soup even more.
Nutrition
Calories: 155kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1183mg | Potassium: 709mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5406IU | Vitamin C: 41mg | Calcium: 95mg | Iron: 3mg