Instant Pot Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup onion finely chopped
• Half (1/2) cup carrots chopped
• 1/2 cup celery chopped
• One zucchini chopped
• 2 garlic cloves / minced
• 1 can petite diced tomatoes do not drain (14 Oz)
• A can of kidney beans drained & rinsed (14 Oz)
• A can of tomato sauce (14 Oz)
• 7 cups low sodium vegetable broth
• 1 tablespoon italian seasoning
• salt more or less to preference
• Half (1/2) teaspoons pepper
• 1-1/2 cup spinach leaves
• Half (1/2) cups shell pasta

Instructions

Instant Pot Minestrone Soup

1. Heat oil on ‘sauté’ high.
2. Add the onion and garlic in the instant pot and sauté until lightly caramelized about 3 minutes.
3. Add zucchini ,carrots ,celery, sauté 1 minute.
4. Next add in the diced tomatoes and tomato sauce.
5. Press the Keep Warm/Cancel button.
6. Add in the beans, vegetable broth , Italian seasoning , salt, Black pepper powder, Baby spinach and Pasta shells. Give it a nice stir .
7. Securely lock the pressure cooker’s lid and set for 6 minutes on ‘High’.
8. Perform a ‘quick release’ to release the cooker’s pressure.
9. Serve it hot with your choice of fixing( garlic Bread )

How to make minestrone on a Stove Top

1. Add olive oil in a large pot over medium heat. Add the onion, carrots, celery, zucchini.
2. Let it cook for 5-6 minutes until tender, stirring occasionally.
3. Add the diced tomatoes, beans, tomato sauce, vegetable broth, Italian seasoning salt and pepper.
4. Stir together and let come to a low boil. Once boiling, turn down the heat to medium and let simmer for 10-15 minutes.
5. Add spinach and dried pasta shells. Let cook until pasta is done.
6. Taste and add more salt or other spices if wanted.