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Instant Pot Minestrone Soup
A hearty and classic soup with sophisticated Italian flavors. This recipe is packed with the goodness of vegetables and rich seasonings and will be a crowd pleaser for sure.
Course
Main Course
Cuisine
Italian
Keyword
Minestrone Soup, red beans, zucchinis
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
Calories
129
kcal
Author
Corrie
Ingredients
2
teaspoon
olive oil
1
small
onion
diced
2
garlic cloves
minced
1
medium
carrot
chopped
1
cup
celery stalk
chopped
2
teaspoon
basil
dried
1
teaspoon
oregano
dried
¾
teaspoon
thyme
dried
32
ounce
canned tomatoes
3
tablespoon
tomato paste
1
bay leaf
4
cup
vegetable broth
2
cups
water
1
medium
zucchini
¼
cup
red beans
cooked or canned
¼
cup
long pasta of your choice
½
cup
fresh Parsley
chopped
1
teaspoon
balsamic vinegar
1
cup
parmesan cheese
(optional)
Instructions
Turn on the Instant Pot and select sauté.
Add olive oil, onions, garlic and sauté for 3 minutes.
Add the remaining ingredient (Except the zucchini, beans and pasta)
Close the lid and cook on high pressure for 3 minutes.
When cooking cycle ends, do a quick pressure release.
Open the lid and add zucchini, beans and pasta.
Press sauté and let it sauté for 6 minutes while stirring.
Stir in parsley, balsamic vinegar and mix well.
Add more water if you want the soup the be thinner
Serve hot and garnish with Parmesan cheese.
Nutrition
Calories:
129
kcal
|
Carbohydrates:
16
g
|
Protein:
8
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
9
mg
|
Sodium:
891
mg
|
Potassium:
590
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
2394
IU
|
Vitamin C:
23
mg
|
Calcium:
217
mg
|
Iron:
2
mg