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Vegetable Pasta Soup In A Bowl
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5 from 1 vote

Minestrone Soup Recipe

Minestrone Soup is a classic Italian vegetable pasta soup. Learn to make a minestrone in under 30 minutes in an instant pot.
Prep Time10 mins
Cook Time20 mins
Instant Pot10 mins
Total Time30 mins
Course: Soup
Cuisine: Italian
Servings: 4
Calories: 339kcal
Author: Hina Gujral

Equipment

  • Instant Pot

Ingredients

  • 1 Cup elbow pasta
  • 4 tablespoon olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped celery stalk
  • 1 bay leaf
  • ½ Cup chopped onion
  • ½ Cup chopped zucchini
  • ½ Cup chopped carrot
  • ¼ Cup cherry tomato cut into halves
  • ¼ Cup tomato pasta/pizza sauce (get recipe)
  • 1 tablespoon red wine vinegar (optional)
  • ½ Cup red kidney beans (rajma) (see NOTE 1)
  • 6 Cup vegetable stock
  • Salt and black pepper to taste
  • 1 teaspoon Italian herbs (oregano, thyme, sage etc)
  • ¼ Cup fresh basil leaves roughly torn
  • 2 tablespoon flat parsley, roughly chopped
  • 2 Tablespoon grated parmesan cheese

Instructions

  • Rinse the red beans until the water runs clear. Soak them in water for 5 to 6 hours.
  • Set the SAUTE mode of an instant pot for 6 minutes. Add olive oil to the inner pot along with garlic, celery, bay leaf, and onion. Saute for a minute to release the aroma of the ingredients. No need to brown the onion or garlic.
  • Next, add the red wine vinegar (optional), tomato paste or sauce, vegetables, and soaked beans. Saute for a minute.
  • Add vegetable stock, salt, and stir to combine. Seal the lid of the instant pot. PRESSURE COOK for 20 minutes or till red beans is al dente. Skip this step if you are using canned or pre cooked beans.
  • After 20 minutes, release the steam manually. Add pasta, thyme, oregano, pepper, and stir. Seal the lid of the instant pot. Once again, PRESSURE COOK the soup for 5 minutes.
  • Release the steam manually so the pasta doesn't soak up all the liquid. Add fresh herbs, and grated cheese.
  • Serve Minestrone Soup warm with the slices of toasted bread.

Video

Notes

Note 1) If you are making this soup with pre-cooked or canned beans, pressure cook all the ingredients together only for 5 minutes. 
  • Feel free to use red beans, white beans, cannellini beans, or other kinds of beans.
  • You can use cherry tomato or 1 Cup of chopped tomato.  
  • Pasta tends to absorb liquid. Hence, after adding pasta, if required, add more stock to get the desired consistency of the soup. Also, do not cook the soup for too long. Serve it warm and fresh.  
  • This is a vegan soup if you skip adding cheese in the last. Or if we use gluten-free pasta, this soup turns into a gluten-free dish
  • Add salt cautiously according to the taste of your stock. 
  • Store the leftover pasta soup in the refrigerator for 1 week. While reheating, add more stock to get the desired consistency. 
 

Nutrition

Calories: 339kcal | Carbohydrates: 42g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 1547mg | Potassium: 395mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3855IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 2mg