Instant Pot Minestrone with Pasta

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It’s a soup day!!! It’s time for Instant Pot Minestrone with Pasta!

You might notice that I sound so happy about this, YES, with the cold weather situation right now I can say it’s not easy to stay active. Happy dance might help! And of course, SOUP during this chilly weather is a hearty meal to keep you warm.

Instead of curling up yourself under your pillow during cold weather why don’t you try to get up and make this comforting Instant Pot Minestrone with Pasta. 

You got it right saying its INSTANT  I  assure you that this dish is easy, quick and not time-consuming. You only need 15 minutes to prepare and 8-10 minutes to cook this comfort food.

What I’m going to show you today is a modern minestrone. You might ask: Is this a healthy recipe? DEFINITELY YES!

It has everything health conscious wants. It’s loaded with a fresh vegetable like green beans, carrots, zucchini, baby spinach, and celery. Also packed with the goodness of plant-based protein from red kidney beans and cannellini beans.

A modern Minestrone, without rice?

Often minestrone has rice OR pasta. For today’s recipe, I use dry pasta shell that can be cooked easily in the instant pot. You might fell awesome after a taste of this Minestrone Soup with Pasta. BUT, If you don’t like it you can always go back to minestrone with rice like you use to. I will allow you to adjust the recipe.

You guys want another soup recipe? Check Chicken Soup Recipe with Fresh Vegetables you might wanna try this recipe too.

I’m so happy that we’re in this soup season again!

Hope you will like this recipe and try for yourself and enjoy eating this comforting and hearty dish. Below are the procedure for Instant Pot and Stove Top Version.

Instant Pot Minestrone with Pasta

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8 servings

Instant Pot Minestrone with Pasta

Ingredients

  • 1 small onion , about 1/3 cup, diced
  • 2 cloves garlic , minced
  • 1 medium carrot , about 1 cup, chopped
  • 1 large celery stalk , about 1 cup, chopped
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 1 32-oz can diced tomatoes , I usually use fire-roasted or Italian-style
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 32 ounce carton , 4 cups low sodium vegetable broth
  • water - add only as much as needed to cover vegetables
  • 1/4 cup dry uncooked small shell pasta , use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead**(see note about freezing)
  • 1 medium zucchini , around 2/3 cups, sliced into halves or quarters
  • 1/4 cup canned or cooked red kidney beans , drained and rinsed
  • 1/4 cup canned or cooked cannellini beans , or great northern beans, drained and rinsed
  • 1 cup fresh baby spinach , chopped (optional)
  • 1/2-1 teaspoon balsamic vinegar , optional but adds great flavor
  • Shredded or grated Parmesan cheese , for serving
  • Fresh parsley , finely chopped, for garnish (optional)
  • Instant Pot , I have a 6 Quart DUO-Plus

Instructions

    FOR THE INSTANT POT VERSION:
  1. Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant.
  2. Add the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water and dry pasta.
  3. Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.
  4. After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure.
  5. Once the pressure is released, open the lid and add zucchini, kidney beans and cannelini beans. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.
  6. Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
  7. FOR THE STOVETOP VERSION:
  8. In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
  9. Add the onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
  10. Add basil, oregano, rosemary, thyme and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans and cannelinni beans.
  11. Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
  12. Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.
  13. Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

Notes

NOTE about pasta - **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.

https://appetizergirl.com/appetizer/instant-pot-minestrone-with-pasta

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