How do I store leftovers?

Store any leftover soup in an airtight container in the fridge for up to 5 days. When ready to reheat, place leftover minestrone in a saucepan and bring to a gentle simmer over medium-high heat, stirring occasionally. Simmer only until soup is warmed through; otherwise, the pasta will become overcooked. For best flavor, leave out the basil until the soup is warmed. Salt and pepper to taste if the flavors seem dull.

Can pressure cooker minestrone soup be made ahead?

Soups are one of the best make-ahead meals. The longer the flavors sit and marry together, the more robust they become. However, we do have some make-ahead notes for this recipe: 1) The pasta in this recipe is nicely al dente when prepared as directed and served immediately; however, it will continue to absorb liquid as it sits. Therefore, you will need to add more broth when ready to reheat and enjoy. 2) If you prefer a more al dente pasta and want to make ahead or freeze it, we recommend cooking the pasta separately and adding it to the soup just before serving. 3) The fresh basil tastes best when added right before serving so, wait until the soup is reheated before garnishing.

Can minestrone soup be frozen?

Yes! Allow soup to completely cool in the fridge before portioning out into freezer-safe containers. Tightly cover and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge or directly reheat from frozen in the microwave, breaking up ice as it thaws every 4 minutes.

Can I double this recipe?

This recipe can certainly be doubled, but make sure not to fill your Instant Pot past the fill line when pressure cooking.

Can this soup be made gluten-free?

To make this hearty soup gluten-free, simply substitute in your favorite gluten-free pasta. Our personal favorite is brown rice macaroni but feel free to use whatever you prefer!

What can I serve with this Instant Pot minestrone soup?

This minestrone soup is hearty enough to serve as a main course with a side garden salad . To keep it simple you can always just pick up a loaf of crusty bread or make our one-hour homemade whole-wheat bread recipe . Or it could be served as a tasty first course for an Italian vegetarian meal consisting of vegetarian mushroom lasagna or spinach stuffed shells .

Healthy Instant Pot Minestrone Soup

Name: Instant Pot Minestrone Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon extra virgin olive oil, plus more for garnish; 1 ½ cups diced onion; 2 cloves garlic, minced; 1 each carrot and celery stalk, diced; 1 ½ teaspoon dry Italian seasoning herb blend; ½ teaspoon salt; ¼ teaspoon pepper; ¼ cup white wine (or ¼ cup water plus 2 teaspoons lemon juice); 4 cups vegetable broth; 1/3 cup raw small pasta, such as macaroni; 1 14-ounce can diced tomatoes, preferably fire roasted; 1 14-ounce can kidney beans, drained and rinsed; 4 cups baby spinach; Chopped fresh basil

Description

This super-fast and healthy Instant Pot Minestrone Soup recipe is a quick and easy pressure cooker variation on our Minestrone soup recipe. It has authentic slow simmered Italian flavor in 35 minutes! It is low in calories at only 142 calories per serving!

Ingredients

Scale

1 tablespoon extra virgin olive oil, plus more for garnish
1 1/2 cups diced onion
2 cloves garlic, minced
1 each carrot and celery stalk, diced
1 1/2 teaspoon dry Italian seasoning herb blend
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine (or 1/4 cup water plus 2 teaspoons lemon juice)
4 cups vegetable broth
1/3 cup raw small pasta, such as macaroni
1 14-ounce can diced tomatoes, preferably fire roasted
1 14-ounce can kidney beans, drained and rinsed
4 cups baby spinach
Chopped fresh basil

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Instructions

Set instant pot to sauté mode for 9 minutes. Add oil and let heat. Add onion, garlic, carrot, celery, Italian seasoning, salt and pepper and sauté, stirring often until the vegetables are starting to brown, 7 to 8 minutes. Add white wine (or water and lemon) and stir. Cook 1 minute or until the timer goes off.
Add broth and pasta to the Instant pot. Set the lid on the instant pot, set the pressure valve to sealing and set to pressure cook for 2 minutes. When the timer goes off, carefully switch the valve to release, and allow the steam to escape the pot.
Remove the lid. Set the cook function to sauté for 5 minutes. Stir in tomatoes, beans and spinach. Bring to a simmer, stirring often. When the mixture simmers and the spinach is wilted, shut off the instant pot.
Ladle the minestrone into bowls. Top with basil and drizzle with additional extra virgin olive oil before serving.

Notes

To make this gluten-free substitute brown rice macaroni
Tip: This can be doubled, but make sure not to fill your Instant pot past the fill line when pressure cooking.
Make Ahead: The pasta in this recipe is nicely al dente when prepared as directed and served immediately, however it will continue to absorb liquid as it sits. This being the case you will need to add more broth to reheat the leftovers. If you prefer a more al dente pasta and want to make this ahead or freeze it, we recommend cooking the pasta separately and adding to the soup just before serving. The basil is best when added just before serving, so if you like wait until after it is reheated to add to the soup.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Category: Soup
Method: Instant Pot
Cuisine: Italian

Nutrition

Serving Size: 9 cups, 2 1/4 cups each
Calories: 142
Sugar: 6 g
Fat: 4 g
Carbohydrates: 23 g
Fiber: 5 g
Protein: 6 g