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Instant Pot Minestrone Soup

Kelly
  • 23 minutes
  • Serves 8

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 tsp

dried basil

1 tsp

dried oregano

3/4 tsp

dried thyme

1 32 ounce can

diced tomatoes (I usually use fire-roasted or Italian-style)

3 tbsp

tomato paste

1

bay leaf

32 oz

low sodium vegetable broth

water - add only as much as needed to cover vegetables

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)

1/4 cup

dried small shell pasta (use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead**(see note about freezing))

1 cup

fresh baby spinach (chopped (optional))

1 tsp

balsamic vinegar (optional but adds great flavor)

Shredded or grated Parmesan cheese (for serving)

Fresh parsley (finely chopped, for garnish (optional))

4 people Recommend This Recipe