Instant Pot Minestrone Soup
- 1 small onion diced
- 2 garlic cloves minced
- 1 medium carrot chopped
- 1 cup celery stalk chopped
- 2 tsp basil dried
- 1 tsp oregano dried
- 3/4 tsp thyme dried
- 32 ounce canned tomatoes
- 3 tbsp tomato paste
- 1 bay leaf
- 4 cup low sodium vegetable broth
- 2 cups water
- 1 medium zucchini
- 1/4 cup red beans cooked or canned
- 1/4 cup small shell pasta
- 1 cup baby spinach chopped
- 1 tsp balsamic vinegar
- 1 cup parmesan cheese shredded
Turn on the instant pot and select sauté.
Add olive oil, onions, garlic and sauté for 3 minutes.
Add remaining ingredients up to the water.
Press cancel and close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 3 minutes, release the pressure quickly through steam vent.
Open the lid of the instant pot.
Add zucchini, beans and pasta.
Press sauté and let it sauté for 6 minutes.
Stir in spinach, balsamic vinegar and mix well.
Add more water if you want the soup to be thin.
Otherwise serve hot and garnish with parmesan cheese.
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