Instant Pot Minestrone Soup Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.8 (49)

Instant Pot Minestrone Soup Recipe

NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 31%
CARBS 50G66% OF CAL
13G FIBER0G ADDED0G INTRINSIC25G OTHER12G TOTAL SUGAR
FAT 6G17% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty minestrone soup loaded with vegetables, fiber-rich beans, and tender pasta in a light tomato-based broth. This comforting, vegetable-forward soup is satisfying and flavorful enough to serve as a complete meal.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 1 tablespoon butter (or additional olive oil to make this recipe vegan)
  • 1 large onion (minced)
  • 3 large carrots (peeled and sliced)
  • 4 ribs celery (chopped)
  • 4 cloves garlic (minced)
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup green beans (trimmed and chopped)
  • 2 small zucchini (chopped)
  • 1 (15 ounce) can kidney beans (drained)
  • 1 (15 ounce) can cannellini beans (drained)
  • 1 bay leaf
  • ½ cup macaroni pasta (or other small pasta)
  • 1 tablespoon tomato paste
  • grated parmesan cheese (for serving (optional))
  • crushed red pepper (to garnish (optional))
PREP
20M
SODIUM
1359MG
ESTIMATE
COMPLETE

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