Sorry I haven’t posted in a couple of days. I went through a tonsillectomy and had some complications so I’ve been bed ridden for a couple of days.
Being able to eat only soft foods and this cold winter-like weather means only one thing...SOUP! This Instant Pot Minestrone Soup is the BEST of both worlds!
Not only was this soup easy to eat, but it’s LOADED with veggies and all around good for your soul! 😜
This recipe got even better in my books when our little ones each devoured a bowl. I may or may not have told them it was spaghetti soup but hey, a WIN is a WIN! 🙃
Alright, enough of the chit chat, just COOK IT already!
If you enjoy this recipe, be sure to check out our new cookbooks (paperback or ebook) that are loaded with tons of AMAZING recipes, just like this one!
On sale today:
Instant Pot Minestrone Soup
- 2 cups halved elbow pasta
- 2 cups spinach
- 8 cups vegetable broth (chicken broth works OK, too!)
- 1 (15oz) can of cannellini beans, drained
- 1 (28oz) can of San Marzano Tomatoes, diced
- 2 tbsp olive oil
- 2 stalks celery, diced
- 1 large onion, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 1 tsp Oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt & pepper to taste
- Parmesan cheese for topping (optional)
- 1 Tbsp fresh pesto for topping (optional)
- Press "saute" mode on your Instant Pot pressure cooker. Add olive oil, onion, carrot, celery, garlic, and all other dry seasonings. Continue to cook until veggies are lightly browned. \
- Turn off "saute." Now, add broth, tomatoes (dice or use food processor if needed), spinach, beans, bay leaf, and your pasta. DO NOT STIR.
- Close and seal lid. Cook on manual HIGH-pressure for 6-minutes. Allow for a 5-minute Natural Pressure Release and then Quick Release any remaining steam.
- Open lid and give everything a good stir. Serve topped with fresh pesto and parmesan cheese. ENJOY!
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