Instant Pot Minestrone Soup
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Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (11)

Instant Pot Minestrone Soup

NUTRITION · PER SERVING54M COOK
CAL 13%·PRO 19%
CARBS 42G66% OF CAL
8G FIBER0G ADDED0G INTRINSIC23G OTHER11G TOTAL SUGAR
FAT 6G21% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetable minestrone soup with pasta and beans. Full-flavored and satisfying, perfect for a healthy meal.

mainitaliansoupbeansvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 3 tablespoons olive oil
  • 1 medium yellow onion (chopped)
  • 3 medium carrots (sliced or chopped)
  • 3 ribs celery (chopped)
  • 4 cloves garlic (minced)
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 6 cups low sodium vegetable broth
  • 2 cups chopped Yukon gold potatoes (½-inch pieces, approximately 2 medium or ½ pound potatoes)
  • 1 cup chopped green beans
  • ¼ cup tomato paste
  • 28 ounce can fire roasted crushed tomatoes
  • ¾ cup dry short pasta shapes (such as small shells, ditalini or elbow pasta)
  • 15 ounce can red kidney beans, cannellini beans or Great Northern beans (rinsed and drained)
  • lemon juice, red pepper flakes or grated Parmesan cheese (optional, for serving)
PREP
20M
SODIUM
648MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.