Instant Pot Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 medium carrot (diced )
• 1 medium zucchini (halved and diced)
• 2 stalks celery (diced )
• 4 medium tomatoes (diced (or 1 14oz can of diced tomatoes, do not drain (about 2 cups)))
• 1 8 oz can tomato sauce ((about 1 cup))
• 1 15 oz can kidney beans (drained & rinsed (about 1.5 cups))
• 1/2 cup shell pasta (or elbow macaroni)
• 4 cups low sodium vegetable broth ((or 32 ounce vegetable broth, or water))
• 2 cups baby spinach leaves
• 2 teaspoons parmesan cheese (freshly grated, optional)
• 2 tablespoons parsley (chopped, optional)
• 2 teaspoons italian seasoning
• 1 teaspoon paprika (red chilli powder, optional)
• black pepper powder (to taste)
• salt (to taste)

Instructions

1. 1

   --- Instant Pot Method: ---

2. 2

   Firstly, press SAUTE on Instant Pot. Add oil and once it’s hot add minced garlic and onion. Saute for 2-3 minutes till onions soften.

3. 3

   Add the diced carrot, celery, zucchini, and diced tomatoes, tomato sauce into the pot. Then add in the Italian seasoning, paprika, salt, and pepper.

4. 4

   Next, add in the pasta, canned or cooked red kidney beans, vegetable broth, or water. Stir it all up.

5. 5

   Furthermore, close the lid on the pot, set the instant pot to "MANUAL/PRESSURE COOK" (High Pressure) for 6 minutes.When the instant pot beeps, Quick Release (QR). Open the lid.

6. 6

   Add in the baby spinach, Stir for 2 minutes until the leaves wilt.You can adjust the consistency by adding more vegetable stock at this stage.

7. 7

   Lastly, sprinkle some fresh parsley and grated parmesan cheese (skip if vegan) into the soup. If you are a vegan you can sprinkle nutritional yeast on top.

8. 8

   Serve Minestrone Soup hot with garlic bread.

9. 9

   --- Stovetop Pot Method: ---

10. 10

    Heat olive oil in a large pot. Saute garlic and onion till onions turn soft. Then add carrots and celery. Saute for another 2 minutes.

11. 11

    Add in the diced tomatoes, tomato sauce, vegetable broth, canned kidney beans, and seasonings, cover, and cook for about 15 minutes on medium-low flame.

12. 12

    Stir in the zucchini, spinach, and pasta, and cook for another 8 or so minutes until the pasta is al dente.

13. 13

    Sprinkle some fresh parsley, grated parmesan cheese and serve hot with garlic bread