The Best Minestrone Soup For the Instant Pot


1 onion chopped                                                                               
3 carrots
2 celery stalks
4-5 garlic cloves
1 cup green beans'
2 cans 14.5 oz Italian diced tomatoes
2 potatoes chopped
1 cup cabbage any color, but I used purple
1 zucchini diced with skin left on
1-1/2 cups spinach, I added mine at the time of serving, the Ipot was getting too full!
1 can cannelloni beans (I used great northern)
1 can red kidney beans
1 can chickpeas
4-6 cups water, or veggie broth (I used bouillon cubes that are no chicken flavor)
1 bunch of italian parsley, stems removed and chopped
1 Tbls fresh sage diced (I used dried spice 1 tsp.)
1 cup dried pasta your choice
1 Tbls oregano


In the instant pot, saute the onion with water.  When the onion is softened add the garlic, carrots and celery.  Stir ingredients and let cook for approximately 5 mins.

Turn the instant pot to keep warm mode and heat to less.

Add the zucchini, green beans, potatoes, cabbage, tomatoes, parsley and the beans. 

Add in the broth or water.

Place the lid on and press the soup button and let the instant pot do it's thing for 30 minutes.

Carefully open the lid, and place the pasta in, and cook until al dente.

1 comment:

Pamela Fisher said...

Looks tasty! Trying a half recipe in my 3qt Instant Pot. I'm pretty sure ill6have to cook the pasta in a separate pot. Oh well.