Minestrone Soup in the Instant Pot

Minestrone Soup

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This delicious minestrone soup which I made in my Instant Pot can also be made on the stove or in a slow cooker. The ingredients can be adapted to fit your needs and tastes. I’ve made it without tomatoes or tomato paste and it is still yummy.

Some of the herbs I added to the soup were fresh herbs that I had previously frozen.  You can read how to do it in my post Freezing Fresh Herbs. 

You can use canned beans, which I’ve done. A can of beans (rinsed and drained) yields about 1 1/2 cups beans. I’ve also used beans I’ve cooked myself. For this recipe I used Great Northern Beans, but you could use garbanzo beans, red kidney beans (unless you need to eat low histamine) or any other bean that sounds good to you!  Here’s how I cook beans in the Instant Pot.   For this recipe I add 2 cups of beans to the soup because I like a heartier soup.

I’ve made this soup at least 3 times recently and the vegetables that I’ve used include: zucchini, Yukon Gold potatoes, white or striped beets, carrots, celery, green beans, asparagus, tomatoes, Swiss chard and kale. You could also use peas, I just haven’t done that recently.

To make the soup low histamine, leave out the tomato paste and tomatoes and don’t use kidney beans or soy beans. I served the soup over rice pasta and it was delicious!!

Enjoy!!

Minestrone Soup in bowl
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Minestrone Soup in the Instant Pot

This soup is easy to make, delicious, and can be tailored to meet your dietary needs and taste preferences. Enjoy!
Course Legumes, Soup
Appliances Instant Pot
Servings 9 cups
Author Tina

Ingredients

  • 1/2 onion chopped
  • 2 garlic cloves peeled and minced
  • 1 1/2 to 2 cups cooked beans
  • 4 cups assorted vegetables chopped
  • 1/4 cup tomato paste optional
  • 5 cups water
  • 1/4 cup fresh parsley chopped
  • 1 bay leaf
  • 1-2 tablespoons fresh oregano
  • 4-5 leaves fresh basil sliced
  • few needles fresh rosemary
  • 2 teaspoons sea salt
  • few leaves kale or Swiss chard chopped
  • cooked pasta

Instructions

  1. Put all of the ingredients except the salt, kale or Swiss chard and pasta into the Instant Pot.
  2. Here's a photo with fresh herbs.
  3. Here's a photo with frozen herbs added.
  4. And here's a photo with the striped beet in the soup. Unfortunately, most of the color washes out once the beet is cooked.
  5. Seal the lid, press the Soup button and set the time for 4 minutes. I live at 7000 feet so it takes me longer to cook food. You might be able to cook the soup for even less time.
  6. When the timer beeps, wait for 10 to 15 minutes and then do a quick release. At 15 minutes, you should be fine, with nothing coming out of the sealing knob. I was also fine at 10 minutes but I did watch it carefully in case I needed to seal it again to keep soup from spraying out the knob.
  7. Take the lid off the soup and stir in the salt, greens and a heaping spoonful of love. Cover and let sit for a few minutes. Adjust seasonings to taste.
  8. Serve over the cooked pasta. Enjoy!

Recipe Notes

A 15 ounce can of beans, rinsed and drained, will give you about 1 1/2 cups beans. Use vegetables you like and tolerate. I used zucchini, Yukon Gold potatoes, white and striped beets, carrots, celery, green beans, tomatoes and asparagus. You could also use peas or anything else that sounds good! Leave out the tomatoes and tomato paste if you are eating low histamine. Avoid using kidney beans or soy beans for the same reason. I like parsley and basil so I used more of those spices than oregano and rosemary. Adjust the spices how you like them.

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