Instant Pot Minestrone Soup
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Spend with Pennies · by Holly Nilsson★ 5.0 (16)

Instant Pot Minestrone Soup

NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 40%
CARBS 59G67% OF CAL
12G FIBER35G OTHER11G TOTAL SUGAR
FAT 5G13% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetable-loaded minestrone soup with beans and pasta cooked in a pressure cooker. Colorful, healthy, and satisfying.

mainitaliansoupbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil (or vegetable oil)
  • 1 onion (finely diced)
  • 3 large carrots (chopped)
  • 2 ribs celery (sliced)
  • 6 cups reduced sodium chicken broth
  • 28 ounces canned diced tomatoes (with juice, 1 can)
  • 15.5 ounces canned red kidney beans (drained and rinsed, 1 can)
  • 15.5 ounces canned cannellini beans (drained and rinsed, 1 can)
  • 1 ½ cups small shells (uncooked)
  • ½ medium zucchini (sliced into ½-inch half moons)
  • 2 cloves garlic (minced)
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons Italian seasoning
  • 2 bay leaves
  • ⅛ teaspoon black pepper
  • 2 cups fresh spinach (chopped)
  • fresh basil (or parsley, for serving, optional)
  • grated Parmesan cheese (for serving, optional)
PREP
20M
SODIUM
1600MG
ESTIMATE
COMPLETE

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