It's fall y'all! Even though it may still be hot and humid in Texas, I'm ready for all the fall vibes with a warm bowl of this Instant Pot Minestrone Soup. I love to make this soup when it’s cold, rainy, or when I just need a little comfort. It’s one of those easy dump and go recipes that make for a great meal, appetizer, or a side dish.
What this soup is:
- Quick and easy
- Made in the Instant Pot for 1 minute!
- Packed with nutrients and fiber from the vegetables, full of protein from the beans, and has the perfect balance of carbs with the pasta (because who doesn’t love pasta?!).
- Vegetarian. This soup is also vegan when no optional cheese is garnished or by adding your favorite vegan cheese at the end if you'd like, I think it tastes just as delicious without!
- Definitely better and cheaper than Olive Garden, canned, or those sold in stores.
- Great for meal prep.
- Can be frozen. You can freeze leftovers but I recommend freezing before adding the pasta, then add fresh cooked pasta when you want to eat it.
- Vegetables: zucchini, carrots, celery, onions, tomatoes, and spinach. You can use any seasonal vegetables as well!
- Pasta: My son loves mini farfalle pasta. And because he’s my boss, I follow his feedback and ONLY use mini farfalle pasta.
- Vegetable broth: you’re more than welcome to use water but I highly recommend using the veggie broth as it adds a lot of flavor. I use low sodium, however if you use regular, adjust your salt according to your taste buds.
- Beans: I use cannellini beans, however, you can use kidney beans or even both.
💭 Variations & Tips
- Change up the vegetables by using collard greens or kale instead of spinach. You can use any squash that's in season, and add sweet potato! Green beans or peas is also a great addition.
- Use a gluten-free pasta to make it gluten-free
- Meal prep tip: chop of the veggies in advance and refrigerate until you make the soup. It'll be a dump and go meal when you get home! You can also make the soup, quick release, and choose the "Keep Warm" option on the Instant Pot until ready to eat.
🍴 More Comforting Recipes
- Instant Pot Thai Sweet Potato and Lentil Soup
- Instant Pot Biryani
- Vegan Peanut Corn Curry
- Edamame Truffle Dumplings
- Mushroom and Asparagus Risotto
- Vegetable Masala Tofu Scramble
If you loved this Instant Pot Minestrone Soup, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails at the bottom so you never miss a new recipe!
Instant Pot Minestrone Soup
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup small yellow or white onion, diced
- 1 cup carrots, cubed
- 1 cup celery, cubed
- 1 cup zucchini, diced
- 1 tomato, diced
- 1 tablespoon balsamic vinegar
- 1 teaspoon italian seasoning
- 3 tablespoons tomato paste
- 32 oz vegetable broth
- 1 cup mini farfalle pasta, uncooked
- 2 bay leaves
- 2 cups water
- 1 teaspoon sea salt + more to taste
- after pasta cooked
- 1 can cannellini beans; or kidney beans, drained and rinsed
- 1 cup spinach, chopped
- red pepper flakes, optional
- With the Instant Pot on saute mode, heat olive oil. Saute onions until translucent and then add the garlic.
- Add the carrots, celery, zucchini, tomato, italian seasoning, and tomato paste. Turn off Instant Pot.
- Add vegetable broth, pasta, bay leaves, and water. Close the Instant Pot, turn valve to seal, and cook on Manual mode, high for 1 minute and quick release.
- Open Instant Pot, remove the bay leaves, add cannellini beans, spinach, and stir. Add red pepper flakes and more salt, if desired.
- Serve warm and garnish with more red pepper flakes, chili oil, or cheese.
- Optional: if you are not vegan, you can garnish with parmesan cheese.
- For a vegetarian, animal-free rennet Parmesan cheese, a great option is BelGioioso and Organic Valley brands.
- Storage suggestions: Cool to room temperature to refrigerate or freeze. Will keep in refrigerator for up to 3-4 days, or in the freezer for up to 3 months.