Instant Pot Vegan Minestrone Soup
This Instant Pot Vegan Minestrone Soup is a delicious healthy soup recipe. It's a classic Italian soup that has a ton of flavor, and this recipe also contains stovetop directions.
Servings: 8 people
Calories: 113kcal
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Cutting Board
Ingredients
- 1 cup red onion diced
- 2 ½ cups celery diced
- 2 ½ cup carrots peeled and sliced
- 2 cups zucchini diced
- 1 tbsp oregano
- 4 tsp basil
- 2 tsp sage
- 4 tsp garlic fresh, minced
- 2 tsp parsley
- ½ tsp salt
- 1 cup spinach
- 1 cup whole wheat pasta dry (elbows will triple in size for this recipe)
- 2 bay leaves
- ½ cup kidney beans (canned)
- ½ cup white beans (canned)
- 1 can diced tomatoes low sodium
- 64 ounces vegetable broth
Instructions
Instant Pot Instructions
- Dice onions, celery, carrots, and zucchini. You can chop your spinach if you like. 1 cup red onion, 2 ½ cups celery, 2 ½ cup carrots, 2 cups zucchini
- Turn your pressure cooker to sauté, spray the bottom of the pot, and add all vegetables except spinach.
- After a few minutes of sautéing, add your spices (except bay leaves) to the pot. Stir to coat the vegetables with the seasoning, taking care not to cook your veggies for too long (they'll finish cooking in a bit). 1 tbsp oregano, 4 tsp basil, 2 tsp sage, 4 tsp garlic, 2 tsp parsley, 1/2 tsp salt
- After your spices and veggies begin to smell fragrant, turn the pot off and add pasta, bay leaves, drained beans, diced tomatoes, and vegetable broth. 1 cup whole wheat pasta, 2 bay leaves, 1/2 cup kidney beans, 1/2 cup white beans, 1 can diced tomatoes, 64 ounces vegetable broth
- Close the lid and set valve to sealing. Set your pressure cooker for 4 minutes and hit start, if needed.
- After the timer goes off and your soup is cooked, carefully open the sealing vent and allow the pressure to release.
- Open the lid and add the spinach. Stir the soup and close the lid again for 2-3 minutes. 1 cup spinach
- Open the lid and stir your soup. Find the bay leaves and pull them out. Enjoy!
Stovetop Instructions
- Dice up onions, celery, carrots, and zucchini. You can chop your spinach if you like. 1 cup red onion, 2 ½ cups celery, 2 ½ cup carrots, 2 cups zucchini, 1 cup spinach
- Turn your stovetop to medium-high and spray the bottom of a large pot that you're going to cook soup in. It should be big enough to hold vegetables plus 64 ounces of broth. Sauté all vegetables except spinach.
- After a few minutes of sautéing, add your spices (except the bay leaves) to the pot. 1 tbsp oregano, 4 tsp basil, 2 tsp sage, 4 tsp garlic, 2 tsp parsley, 1/2 tsp salt
- After your spices start to smell fragrant add pasta, drained beans, diced tomatoes, vegetable broth, and bay leaves. Note: you’re going to remove the bay leaves after the soup has cooked and before you eat it. 1 cup whole wheat pasta, 1/2 cup kidney beans, 1/2 cup white beans, 1 can diced tomatoes, 64 ounces vegetable broth, 2 bay leaves
- Bring your pot to simmer (small bubbles rise from the bottom and occasionally break surface) and allow your soup to cook until your pasta is cooked to al dente. Check the cooking time on your pasta packaging, it should be around 10 minutes.
- Once the noodles are cooked, remove the bay leaves, add the spinach to your pot and stir it into the soup. Allow to sit and wilt for a few minutes, then serve. 1 cup spinach
Video
Notes
Weight Watchers: 1 2025 Point | 1 2023 Point | 2 Blue Plan Points | 2 Green Plan Points | 1 Purple Plan Point per serving, as calculated on the WW website. The points are coming from pasta and broth.
Nutrition
Calories: 113kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 566mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7787IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 2mg