Ingredients

The following ingredients have 8 Servings
  • 2 tablespoon Olive Oil
  • 1 cup Onion (diced)
  • 1 tablespoon Garlic (minced)
  • 1 can Diced Tomatoes (or 4 fresh tomatoes diced, 15oz)
  • 2 Celery Stalks (chopped, 3/4 cup )
  • 2 Carrot (chopped, 3/4 cup)
  • 1 Zucchini (chopped, 3/4 cup)
  • 1/2 cup Pasta (I used elbow macaroni)
  • 32 ounces Vegetable Broth
  • 1 can White Kidney Beans (15oz, drained (cannellini))
  • 2 cups Spinach (Palak) (chopped )
  • 1/4 cup Parmesan cheese (freshly grated (optional, skip for vegan))
  • Parsley (chopped, to garnish)
  • 2 teaspoon Italian Seasoning
  • 1 teaspoon Salt (adjust to taste)
  • 1/4 teaspoon Black Pepper (crushed, adjust to taste)
  • 1 teaspoon Paprika (adjust to taste)

Instruction

  • Start the instant pot in SAUTE mode and heat olive oil in it. 
  • Add diced onions and minced garlic. Stir and Saute for 2 minutes. 
  • Add diced tomatoes and chopped celery, carrots and zucchini.  Add in the italian seasoning, salt, pepper and paprika.
  • Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth. 
  • Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 5 minutes.
  • When the instant pot beeps, let the pressure release naturally for 5 minutes. Then manually release the pressure.
  • Stir in the chopped spinach and let it sit for 5 minutes. 
  • Garnish with parmesan cheese (optional) and minestrone soup is ready to serve.