Bring Italy Home with Minestrone Soup

Ingredients:
1 can of diced tomatoes
1 can of tomato sauce
6 cups of vegetable broth
2 cups of chopped veggies-  diced carrots, celery, zucchini, onions
1/2 can of kidney beans
1 /2 can of white beans
1 tablespoon of Italian seasoning
1 teaspoon of thyme
Salt and pepper to taste
1 cup of uncooked gluten-free chickpea shell noodles

Bring Italy Home, Minestrone Soup

Satisfy your craving for comforting and healthy soup? Try this WFPB Oil-Free Minestrone Soup made in the Instant Pot! Packed with veggies, beans, and gluten free pasta, it's a satisfying and nutritious meal option.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine Italian

Servings 4 Servings

Equipment

• 1 Instapot 8 quart (is what we use)

Ingredients

  

1x2x3x

• - 1 onion diced
• - 3 cloves garlic minced
• - 2 carrots diced
• - 2 celery stalks diced
• - 1 zucchini diced
• - 1 can diced tomatoes no salt added
• - 4 cups vegetable broth low-sodium
• - 1/2 cup cooked kidney beans
• - 1/2 cup cooked cannellini beans
• - 1 cup gluten free pasta
• - 2 teaspoons dried Italian herbs
• - Salt and pepper to taste
• - Fresh basil leaves for garnish

Instructions

 

• Set your Instant Pot to sauté mode and add the diced onion and minced garlic. Sauté for a few minutes until translucent.
• Add the carrots, celery, zucchini. Sauté for another couple of minutes until slightly tender.
• Stir in the diced tomatoes, vegetable broth, kidney beans, cannellini beans, dried Italian herbs, salt, and pepper.
• Close the Instant Pot lid and set the pressure release valve to the sealing position. Cook on high pressure for 5 minutes.
• Once the cooking time is complete, perform a quick pressure release by carefully turning the pressure release valve to the venting position.
• Open the Instant Pot and stir in the cooked pasta.
• Serve the soup hot, garnished with fresh basil leaves.

Notes

Whole Wheat Pasta is great for this recipe also.

This is a WFPB no oil recipe. This soup can be a side or main course.

Keyword easy family dinners, Italian, Italian Soup, Pasta

Tried this recipe?Let us know how it was!

Instructions:

1. In a large pot, combine the diced tomatoes, tomato sauce, vegetable broth, and chopped
salad mix. Bring to a boil over medium heat.
2. Add the Italian seasoning, thyme, salt, and pepper. Stir well to combine.
3. Reduce the heat to low and let the soup simmer for 30min.
4. While the soup is simmering, cook the gluten-free chickpea shell noodles according to the
package instructions. Drain and set aside.
5. Once the soup has simmered, add the uncooked chickpea shell noodles to the pot. Stir well.
6. Let the soup cook for an additional 8 minutes to cook the chickpeas.