Comforting Minestrone Soup made in the Instant Pot! This easy soup is filling, hearty and makes the perfect meal for busy days. Gets done in 30 minutes and is also vegan!
15oz cannorthern beans drained & rinsed, or use cannellini beans or kidney beans, 1 3/4 cup cooked beans
14.5oz candiced tomatoes
4cupsvegetable broth32 oz, I like Pacific Brand (can add more depending on the consistency of minestrone you prefer)
1/2cupmacaroni pasta65 grams
2teaspoonsItalian seasoning
1teaspoondried rosemary
1/4teaspoonblack pepperground
1/2teaspoonsaltor to taste
1/4teaspoon red chili flakes
2cupsbaby spinachtightly packed, 2-3 oz
halflemonjuice of
nutritional yeastoptional, to sprinkle
Instructions
Press the saute button on the Instant Pot. Once it displays hot, add onion, garlic and celery and bay leaf to the pot. Cook for 2 minutes until onions are soft, stirring often.
Then add the diced carrot and rinsed and drained northern beans.
Add the crushed tomatoes, vegetable broth and pasta.
And then the Italian seasoning, dried rosemary, black pepper, salt and red chili flakes.
Stir to mix everything and then close the pot with its lid. Press the pressure cook/manual button and cook on high pressure for 4 minutes with the pressure valve in the sealing position.
Do a quick pressure release by manually moving the pressure valve from sealing to venting position. Open the pot and give it a stir. Press the saute button.
Add in the baby spinach leaves. Stir for 2 minutes until the leaves wilt.
Squeeze in fresh lemon juice. You may adjust the consistency of soup at this point. Add more broth for a thinner soup.
Serve warm minestrone soup with a side of rustic bread!
Video
Notes
Add 2 teaspoons of grated parmesan cheese (make sure it's vegetarian) to the soup to make it extra-flavorful. To keep it vegan, serve with nutritional yeast on top.