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.
Equipment
- 1 Instapot 8 quart (is what we use)
Ingredients
- - 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.
Tried this recipe?Let us know how it was!