Instant Pot Minestrone Soup That’s Hearty Yet Light

Packed with tender pasta, two kinds of beans, and colorful vegetables, this Instant Pot minestrone soup is hearty without feeling heavy. A light tomato and herb broth brings everything together, giving you plenty of flavor without a thick, tomato-heavy base.

I love that every spoonful has a little something different, from creamy cannellini beans to tender zucchini and spinach. Everything cooks in one pot, including the pasta. Finish with grated Parmesan and serve with crusty bread for soaking up the broth.

What Makes This Minestrone a Favorite

What makes this minestrone a favorite for me is the broth. It has enough tomato to add flavor without becoming thick or overpowering, so the vegetables, beans, and pasta each get their moment. It’s a satisfying bowl that still feels light, especially with a little Parmesan stirred in at the table.

• The pasta cooks right in the soup. No separate pot to boil or colander to wash.
• Two kinds of beans add variety. Cannellini beans are creamy and mild, while kidney beans bring a firmer bite.
• Pantry staples do some of the work. Canned tomatoes, canned beans, and dried herbs keep the ingredient list practical.
• Spinach goes in last. It wilts in the hot broth without spending the entire cooking time under pressure.

What Ingredients You’ll Need

• Oil: A neutral oil, such as avocado oil, works well for sautéing.
• Onion, carrots, and celery: These build the flavor base. Dice them into small, fairly even pieces.
• Garlic: Fresh minced garlic adds another layer of savory flavor.
• Zucchini: Cut it into approximately ½-inch pieces. Very small pieces will soften more under pressure.
• Canned diced tomatoes: Add the tomatoes with their juices.
• Vegetable broth: Use a broth you enjoy on its own. Salt levels vary, so adjust the final seasoning to suit yours.
• Small pasta: Ditalini is pictured here; small elbows are another option. Add it dry.
• Kidney and cannellini beans: Canned beans make this recipe easy. Drain and rinse them before adding.
• Dried oregano and basil: Simple herbs that complement the tomato broth.
• Kosher salt and black pepper: Season the soup, then taste again before serving.
• Spinach: Roughly chop the leaves and remove any tough stems.
• Optional Parmesan: A little grated cheese adds a savory finish.

How to Make Instant Pot Minestrone

Start with the vegetables. Use the Sauté setting to cook the onion, carrots, and celery in oil for about five minutes, stirring occasionally. They should begin to soften; they don’t need to be fully cooked. Stir in the garlic for the final 30 seconds.

Build the soup. Cancel Sauté and pour in a little of the broth, scraping the bottom to loosen anything stuck to the pot. Add the remaining broth, zucchini, tomatoes, dry pasta, beans, and seasonings. Stir, making sure the pasta is beneath the liquid.

Pressure cook. Secure the lid and cook on High Pressure for four minutes. The countdown begins once the pot reaches pressure, so allow additional time for it to heat up.

Finish with spinach. Release the pressure carefully, then open the lid once the pressure indicator has dropped. Stir in the spinach and let it wilt in the hot soup. Taste, adjust the seasoning, and ladle into bowls.

A Few Tips for a Better Bowl

• Use small, regular wheat pasta. Pasta shape and brand affect the final texture. Gluten-free and legume-based pastas may behave differently, so might be best cooked separately.
• Expect tender zucchini. Pressure cooking softens it, so keep the pieces a little larger than the diced carrots.
• Taste before adding more salt. The broth and canned ingredients contribute their own seasoning, and Parmesan adds more if you use it.
• Adjust the broth to your liking. The pasta continues absorbing liquid as the soup sits. Add a splash of broth if you prefer a looser soup.

Make Ahead and Storage

Prep ahead: Dice the onion, carrots, celery, and zucchini up to a day ahead and refrigerate in airtight containers. Keep the zucchini separate from the vegetables you’ll sauté first.

Refrigerate: Divide leftover soup into shallow containers and refrigerate within two hours. Store covered in the refrigerator for up to three to four days.

Reheat: Add a splash of broth or water since the pasta absorbs liquid as it sits. Microwave individual portions, stirring partway through, until steaming hot throughout. You can also reheat gently in a saucepan, stirring occasionally.

Freeze: Freeze in individual portions for up to three months for best quality. Thaw overnight in the refrigerator before reheating. The pasta and zucchini will be softer after freezing.

For planned meal prep: Cook and store the pasta separately, then add it to individual portions when serving. This keeps it from absorbing the broth during storage.

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Instant Pot Minestrone Soup That’s Hearty Yet Light
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