Is Minestrone Soup Healthy?

It is a great option when you're trying to boost your nutrients. You can leave out the pasta as well to cut down on carbs and add in even more veggies. The great thing about this soup is that it's versatile which gives you plenty of great options.

Can This Minestrone Soup Be Made In The Slow Cooker?

Yes! Here are the Slow Cooker Instructions: Add all the ingredients to the slow cooker, with the exception of the pasta, zucchini, beans, and spinach. Slow Cook on low heat 6-8 hours or high 3-4 hours. After cook time, add in beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes, or until pasta is tender. Stir in the spinach and cook for an additional 5 minutes until heated through. Serve warm topped with optional parmesan cheese.

Can this recipe be made on the stovetop?

Yes! To make this Minestrone soup on the stove top, follow these instructions: Add olive oil to a large Dutch oven or stockpot over medium heat. Add the diced onion, carrot, and celery. Cook, stirring often, until the vegetables have softened and the onions are translucent. Next, add zucchini, tomatoes, herbs, salt, pepper, kidney beans, chickpeas, vegetable broth, and enough water just to submerge the vegetables (if needed), stir, and cook for about 5 minutes. Raise heat to medium-high and bring the mixture to a boil; reduce heat and simmer for 15 minutes. Add the pasta, and continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente. At the end of the cooking time, stir in spinach and parmesan cheese and cook for about another minute. Serve and garnish with more parmesan.

Can You Overcook Soup In The Instant Pot?

There are definitely some ingredients that will turn to mush in the instant pot if cooked too long. (Think pasta, veggies, beans) That is why they are added at the end, for only 5 minutes.

Is This Soup Recipe Gluten-Free?

It can be if you make sure your broth is gluten-free and you use gluten-free pasta.

How To Store This Minestrone Soup?

Let the soup cool completely and then store it in an airtight container. Keep it in your fridge for up to 5 days.

Can You Freeze Instant Pot Minestrone Soup?

Yes, it is possible to freeze this soup, however, this is a soup that is much better to eat fresh or as leftovers within a few days. If you choose to freeze the leftovers, freezing the pasta with the rest of the ingredients can cause a mushy texture. So if you are making this soup with the intention to freeze, I recommend cooking the pasta separately and adding it to the soup after reheating.

The BEST Instant Pot Minestrone Soup - on the table in 30 minutes!

Name: Instant Pot Minestrone Soup
Prep time: 5 min
Cook time: 15 min
Total time: PT-484934H44M37S
Ingredients: 1 ½ tablespoons olive oil; 1 medium onion, chopped; 1 cup carrots, chopped; 1 cup celery, chopped; 2 zucchinis, quartered thick (about 1 cup); 1 28oz can diced or crushed tomatoes; 1 tablespoon Italian seasoning; 1 teaspoon thyme; 2 teaspoon sea salt; ½ teaspoon pepper; 1 19oz can red kidney beans, drained and rinsed; 1 19oz can chickpeas, drained and rinsed; 4 cups low sodium vegetable broth; 1 cup water, if desired; ¾ cup mini shell pasta, uncooked; 1 handful spinach, chopped; 2 tablespoons grated parmesan cheese; fresh parmesan cheese, garnish, optional

Description

This Instant Pot Minestrone Soup Recipe is hearty and healthy, loaded with vegetables, beans, and pasta, and can be on your table in less than 30 minutes.

Ingredients

Units Scale

1 1/2 tablespoons olive oil
1 medium onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 zucchinis, quartered thick (about 1 cup)
1 28oz can diced or crushed tomatoes
1 tablespoon Italian seasoning
1 teaspoon thyme
2 teaspoon sea salt
1/2 teaspoon pepper
1 19oz can red kidney beans, drained and rinsed
1 19oz can chickpeas, drained and rinsed
4 cups low sodium vegetable broth
1 cup water, if desired
3/4 cup mini shell pasta, uncooked
1 handful spinach, chopped
2 tablespoons grated parmesan cheese
fresh parmesan cheese, garnish, optional

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Instructions

Press the Sauté button on the Instant Pot. Allow the pot to warm up and cook the onion for 3-5 minutes with olive oil.
Next, add the carrots, celery, zucchini, tomatoes, herbs, salt, pepper, kidney beans, chickpeas, vegetable broth, and enough water to just submerge the vegetables (if needed), and stir for about 5 minutes.
Add in the pasta and cancel the Sauté feature. Ensure the vent is closed and seal the lid on the Instant Pot. Press the Manual Setting, adjust the time for 5 minutes, and press start.
Once the cooking is complete, do a Quick Release by carefully turning and opening the vent, and shut off the Keep Warm setting by hitting cancel.
Stir in spinach and parmesan cheese for about a minute.
Serve immediately topped with fresh parmesan cheese.

Nutrition

Serving Size: 1/10th of recipe
Calories: 157
Fat: 3
Carbohydrates: 27
Fiber: 8
Protein: 7