If you love Olive Garden Minestrone Soup, you are going to love this delicious recipe in a minestrone bowl. It’s easy to make and although it’s quick, it tastes like it’s been simmering throughout the day. Add it to your meatless meal plan on Monday or have fun any night of the week. Make it vegan or add some extra protein. Use vegan cheese to make it vegan. The possibilities are endless.
No matter where you live, winter is always a great time to enjoy delicious soup. I love how quickly this minestrone is ready but still tastes cooked all day long. This is the miracle of the Instant Pot. Also, Minestrone is easy to freeze and reheat so you can enjoy it any time of year.
This is my favorite way to make minestrone. I also have some suggestions below on how to replace certain components that may not be available or unwanted.
Not sure if there is a limited ingredient list for minestrone, but this is what I use it for. And my Minestrone Instant Pot would put Olive Garden’s Minestrone Soup to shame; Or so I heard.
- olive oil
- Fire-roasted tomato cubes
- Tomato paste
- Beef Parmesan
- an onion
- bay leaves
- Salt and Pepper
- cannellini beans
- Green beans
- baby spinach
- Detalini pasta
- Parmesan cheese (optional)
- Balsamic vinegar (optional)
Don’t let the number of ingredients intimidate you. The prep work is minimal and the results are more than worth a trip to the market.
How to make minestrone instant pot
The first step is to fry the root vegetables. Add oil to the instant pot. Start with minced garlic and sliced onions. Press Fry, then start. If you haven’t prepared the carrots and celery already, keep doing so while the garlic and onions are cooking. Don’t let them burn – and turn their hearts on occasions
After about 4 minutes, mix the carrots and celery with the garlic and onions and continue to saute for another 2 minutes. Season with salt and pepper and add the basil, thyme, rosemary and bay leaf. Add vegetable broth, water, tomato cubes, and tomato paste. Press cancel to stop the frying process, put the lid on the instant pot and make sure the dial is set to seal.
When the Instant Pot beeps indicating it is complete, let it sit for 4 minutes and then quickly release it by turning the valve from the VENTING (right to left). After the pressure is released, open the lid and add the zucchini and beans.
Press Saute and let it simmer over low heat for 5 minutes. At the five-minute mark, add the spinach and continue to cook until the spinach has wilted (about 3 more minutes).
During the last 5 minutes when I start pasta. I always cook them separately so they don’t get too runny and turn mush. Allow it to dry well and set aside until ready to use. Store it in an airtight container away from the soup.
To serve minestrone, add a spoonful or two of pasta into a bowl and top with a generous serving of minestrone.
I always add a drizzle of balsamic vinegar to my little one’s bowl. It really amplifies the dish and gives it a light touch. I also like to add freshly grated Parmesan cheese. It takes it to the ultimate level of taste.
If you have a loaf of crusty bread or yeast rolls on hand, they are perfect for making soup.
When it comes to a recipe that contains these many ingredients, there should be room for substitutions. On the plus side, there isn’t a single element that stands out in this compact model. All ingredients marry well to make a great soup. But, in case of allergy or complete aversion, you can omit and / or alternate most of the ingredients.
If you’d like to make this recipe low in carbs, you can substitute the daalini pasta with the broccoli drizzled, or leave it out altogether. You’ll also want to delete the beans. Maybe replace it with beef or tofu to keep the protein.
If you don’t like spinach, you can easily replace it with kale. Zucchini measures you? No problem, leave it on or add thinly sliced potatoes.
You don’t have to use fire-roasted tomatoes, you can use regular diced tomatoes or even regular tomato sauce if you prefer a small, thinner piece. I adore the flavor that fire-roasted tomatoes give off. If you choose not to use them, be sure to check the flavor and adjust the seasoning to your liking.
How Much Instant Pot Should I Use for Minestrone?
I made this minestrone in an 8 liter Instant Pot. You don’t need any fancy equipment, just your pot and cookware made of silicone or wood (to prevent scraping of the pot).
Can You Freeze Instant Pot Minestrone?
My favorite thing about this and most other soups is how beautifully they are frozen. You can easily freeze this minestrone for later by letting it cool completely in the fridge and then placing it in an airtight container.
I prefer ziploc bags (just make sure to get the air out completely). Lay the bags flat on the rack. Put the remaining pasta in a separate bag and put it in the refrigerator (pasta does not freeze well).
To reheat, thaw the freezer in the refrigerator overnight. Pour it into an appropriately sized saucepan and heat it slowly on the stove. You can also heat it in the microwave at 1-minute intervals until it is completely heated up.
When I know I’ll have leftovers, I freeze some and put the rest into jars to give to friends and family. When something tastes good, it’s selfish to keep it to yourself!
2 cans (14.5 ounces) fire-roasted chopped tomatoes, with juice
2 tablespoons tomato paste
4 cups vegetable broth (low sodium if possible)
1 cup water
3 medium sized beans, cut into cubes
3 celery sticks, cut into cubes
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 small zucchini, sliced
2 chopped basil leaves (or ½ tablespoon dried basil)
2 bay leaves
Salt and pepper to taste
1 can (15 ounces) red kidney beans, drained and rinsed
1 can (15 ounces) cannellini beans, drained and rinsed
1 cup frozen green beans, thawed
2 1/2 cups baby spinach
1 16 oz. Box of Detalini pasta, prepared separately
- Add olive oil to the instant pot. Press the move button, then press start.
- Add onion and garlic to Instant Pot and sauté until fragrant, about 4 minutes. Stir occasionally.
- Add carrots, celery, oregano, rosemary, basil, bay leaf, vegetable broth, water, diced tomatoes, and tomato paste.
- Press cancel (or stop) and place the lid on the Instant Pot. Press the MANUAL or PRESSURE COOK button (depending on the model) and set it to HIGH for 5 minutes. Make sure the valve is set to seal.
- After the Instant Pot beeps, let it sit for 4 minutes and quickly release by turning the valve from seal to vent (right to left).
- After releasing the pressure (once the steam stops flowing from the top), open the lid and add the zucchini and beans. Press Saute and let it cook for 5 minutes. When 5 minutes have passed, add the spinach and continue to cook until the spinach has wilted (about 3 minutes).
To serve, add the required amount of noodles to a clean bowl and place a small ladle on top. Sprinkle with balsamic vinegar, if desired, and enjoy.
serving size 1 – 2 cups
Amount per service
Calories 136total fat 1 gramSaturated fat 0 gramsunsaturated fats 0 gramsunsaturated fats 0 gramscholesterol 0 mgsodium 438 mgcarbohydrates 27gthe basic 5 gramssugar 6 gramsprotein 6 grams