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Hello, fellow midwesterners! Are you sick of the autumn clouds and all this autumn rain yet? Instead of enjoying long walks on crunchy leaves, I am watching my yard soak outside. The least I can do to make this situation better is to make a big pot of Minestrone to heal my weather woes.
I made a big pot of Minestrone last week when both sets of grandparents came to town to celebrate my youngest son’s third birthday. I decided to make Minestrone because I know my mom loves it. She always raves about it every time we get soup, salad, and breadsticks from Olive Garden.
Minestrone is a thick soup that originated in Italy. It was traditionally a peasant food that could contain any vegetable one would have around. My advice would be to add leftover vegetables you have in your fridge, even if they don’t necessarily show up in this recipe.
There is nothing quite like perfect minestrone with a piece of crusty bread. I prefer to keep minestrone vegetarian and classical, but you can always doctor yours up a bit.
You could also add:
Rice – instead of pasta
Potatoes- instead of pasta
Here’s what you need for Instant Pot Minestrone Soup
1 bay leaf
Pasta Shells or another pasta shape you like to put in a soup
And that’s it!
I do absolutely believe that the best tasting soup is made in an Instant Pot. But at the same time, I don’t like my pasta or my beans to get mushy. Therefore, I added the canned beans after the instant pot cooking process was completed. And I made pasta, and let my family add their desired amount of pasta into their bowls.
If you like this soup, you should also check out my Instant Pot Pasta e Fagioli Soup!
Instant Pot Minestrone Soup
- 1 small onion, chopped
- 2 celery stalks, chopped
- 4 carrots, peeled and chopped
- 1 bag frozen green beans
- 1 zucchini, chopped
- 1 6 ounce can of tomato paste
- 1 28 ounce can of diced tomatoes
- 1 32 ounce container of vegetable broth
- 1-2 cloves minced garlic
- 2 teaspoons Italian Seasoning
- 1 bay leaf
- 1 tablespoon olive oil
- 1 box of medium pasta shells or another pasta shape
Set your Instant Pot to the saute setting
Add olive oil, onions, garlic, celery, and carrots to the Instant Pot. Saute until the onions and celery are transparent.
Add green beans, zucchini, tomato paste, diced tomatoes, Italian seasoning, bay leaf, and vegetable broth to your Instant Pot.
Close Instant Pot Lid, and cook on high pressure for 15 minutes. Let naturally release.
While the soup is cooking, cook your pasta shells al dente on the stove top.
Once your pressure has released, open your Instant Pot lid.
Drain kidney beans, and add to the soup.
Serve up your soup. Let your guests add their desired amount of beans into their bowl, and then add soup.
Comfort food does not need to be bad for you! This is a great way to get your daily vegetables! Also, I should mention that when I made this, not one of my kids asked where the meat was.