Minestrone Soup is the answer to mid-week slumps, boring lunches, and how to get the most nourishing meals on the table in the least amount of time. The combination of fresh veggies, canned beans, and dried pasta makes this soup the ultimate one-pot vegetarian meal. Instant Pot Minestrone Soup is filling, super delicious, and on repeat in our house. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Recipe
Ingredients
Canned Beans - I have used red kidney beans in this recipe you can also use dark kidney beans, Cannellini beans, or a mix of both. Dried Pasta - I love using small shell pasta or ditalini pasta as it has a nice bite after cooking and the shape goes perfectly with the other veggies and beans. Tomatoes - canned diced tomatoes are convenient and a time saver in this recipe. You can also use freshly diced tomatoes instead. Dried Spices - oregano, thyme, red pepper flakes, salt, and pepper. Skip teh red chili flakes if you do not like the heat it adds to the soup. Broth - low sodium vegetable broth from better than bouillon is my go-to for soups. You can use any broth you have on hand just be mindful of the salt content and adjust the additional salt accordingly. Veggies - Start with typical kitchen staples such as carrots, onions, celery, and garlic, and then add more seasonal veggies you have in hand.
Can I Freeze Minestrone Soup
To freeze Minestrone soup, simply leave out the pasta when pressure cooking. Defrost the pasta overnight in the refrigerator and then reheat it in the microwave or stovetop. Add cooked pasta to the soup just before serving.
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