Instant Pot Minestrone Soup..Vegan & Easy…

I’m running around today doing all kinds of errands, so making soup in the Instant Pot is perfect for today! So simple & I can just put it on & go!

I just got home & tasted the soup. It was great…it needed some salt so I just seasoned the soup with some & promptly ate a bowl!

The ingredients are basic & flexible… I used a zucchini but if you don’t have one, do not worry about it. Usually I add green beans, but I did not have any . so the soup does not have green beans in it! 

This soup can be made on the stove top of course… just do the same method using a pot & cook it until the vegetables are tender & the pasta is cooked… I like to cook my soups longer then most recipes say to… so I would cook this for about 1 hour ..but you will know when it is ready!

Here is the recipe

Ingredients

2 tbsp oil

1 onion, chopped

1 large carrot, cut in half lengthwise & sliced

1 celery stalk, sliced

1 zucchini , cut lengthwise & sliced pretty thickly, about 3/4 inch thick

*** a handful of cut fresh or frozen green beans .. cut in 1 inch length

1 -2 cloves of garlic, minced ***I used 1 clove of garlic but I think it could have used 2!

1  796g can of diced tomatoes, with the juice

1 can red kidney beans, drained & rinsed

1 tsp dried basil

1/2 tsp dried oregano

1 1/2 tsp salt

1/2 tsp pepper

1/4 cup small pasta, I used small bows but use what you have or break up some spaghetti …I do that often

6 cups water or vegetable broth *** I did not have any veg broth so I used water

1/2 tsp sugar

Method 

You will use the Instant Pot as per the manufacturers instructions 

1. Have all of the ingredients ready before starting to prepare the soup
2. Get your Instant Pot ready, lid off & plugged in
3. Turn the Instant Pot to saute
4. Add the oil
5. Add the chopped onion & cook, stirring often until they begin to soften
6. Add the carrot, celery, zucchini, garlic & mix the ingredients around with the onion & cook for a few minutes until you see that the vegetables are starting to soften a bit, about 3 – 4 minutes
7. Turn the Instant Pot off
8. Add the whole can of diced tomatoes, the can of kidney beans, all the spices & teh pasta
9. Now add the water & sugar, stir well
10. Put the top back on the Instant Pot according to the instructions, making sure it is locked in place properly
11. Make sure that the valve is turned to SEALING
12. Turn the Instant Pot on to SOUP for 15 minutes
13. My Instant Pot always adds a warming time, if you do not want the soup to stay warm, turn that function off
14. Let the soup depressurize naturally
15. When all the pressure has been released & it is safe to do so, open the lid carefully
16. Season the soup with salt & pepper to your taste & give your soup a stir!

Enjoy!