Minestrone Soup
The Best Minestrone Soup recipe -A hearty, healthy soup inspired by Olive Garden Minestrone Soup is made with beans, veggies, and some pasta.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrot, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 medium zucchini, chopped
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, rinsed and drained, or choice of beans
- ½ cup Ditalini pasta or short pasta
- 1 can (15 oz) diced tomatoes or 2-3 medium fresh tomatoes, chopped
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 2-3 fresh sprig thyme or ½ teaspoon dried thyme
- ½ teaspoon red chili flakes, adjust to taste
- 2 cups spinach, roughly chopped
- 2 tablespoon Parmigiano-Reggiano, grated (optional) For vegan, skip the cheese or use vegan cheese
- salt and black pepper, to taste
- Handful of fresh cilantro or parsley, chopped
- Fresh lemon juice (optional)
Instructions
Instant Pot Minestrone Soup
- Turn on the sauté mode (high), when it displays "Hot", add oil.
- Add onion, garlic, carrots, and celery. Sauté for 1-2 minutes.
- Add spices - oregano, thyme, red chili flakes, garlic powder, sauté of 30 seconds. Add zucchini, mix well.
- Add beans, diced tomatoes, Ditalini pasta, some salt, and black pepper to taste.
- Add broth, deglaze the pot. Close the Instant Pot lid, pressure value on sealing.
- Turn the Pressure Cook (high) for 5 minutes.
- After the Instant Pot beeps, let the pressure release naturally, around 5 minutes. After 5 minutes, manually release the remaining pressure.
- Open the Instant Pot. Turn ON sauté mode (more).
- Add spinach and cheese (optional), cook for 1-2 minutes.
- Adjust seasoning - salt and pepper as per taste. Turn OFF the Instant Pot.
- Garnish with some fresh parsley and freshly squeezed lemon juice (optional).
- Minestrone Soup is ready to be devoured. Enjoy!!
Stovetop Minestrone Soup
- Heat a Dutch oven or a soup pot, add oil. When the oil is hot, add onion, garlic, carrots, and celery. Sauté for 1-2 minutes.
- Add spices - oregano, thyme, red chili flakes, garlic powder, sauté of 30 seconds. Add zucchini, mix well.
- Add beans, diced tomatoes, Ditalini pasta, some salt, and black pepper to taste.
- Add broth, deglaze the pot. Bring the mixture to a boil, reduce the heat to medium, cover, and simmer for 8-10 minutes, or until the veggies and pasta are cooked.
- Add spinach and cheese (optional), cook for 1-2 minutes.
- Adjust seasoning - salt and pepper as per taste. Turn OFF heat.
- Garnish with some fresh parsley and freshly squeezed lemon juice (optional).
- Minestrone Soup is ready to be devoured. Enjoy!!
Notes
How to cook pasta in an Instant Pot?
For cooking pasta in an Instant pot, reduce the cooking time “BY HALF MINUS ONE” which is recommended on the box of the pasta.
For eg, if the cooking time on the box of pasta is 10 minutes, reduce the time by half minus one, which is {((10 / 2)-1)=4} 4 minutes of cooking time in Instant Pot. With 5 minutes of natural pressure release and after 5 minutes, release the remaining pressure manually. Pasta turns out perfect, never undercooked or overcooked, just perfect!!
Please refer to the post for the following:
- Variations for Minestrone Soup
- Serving suggestions
- Common Questions
Nutrition
Nutrition Facts
Minestrone Soup
Amount per Serving
Calories
169
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
57
mg
2
%
Potassium
469
mg
13
%
Carbohydrates
28
g
9
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
6
g
12
%
Vitamin A
6695
IU
134
%
Vitamin C
18
mg
22
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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