Since we’re Insta-Pot obsessed around here …. Try out this soup!
Ingredients
- 2 tbsp Olive Oil
- 1 Onion diced
- 1 tbsp Garlic minced
- 4 Tomatoes diced
- 2 Celery Stalks chopped
- 2 Carrots chopped
- 1 Zucchini chopped
- 1/2 cup elbow macaroni – Optional
- 32 oz Vegetable Broth
- 1 can White Kidney Beans 15oz (cannellini)
- 2 cups Spinach chopped
- 1/4 cup Parmesan cheese freshly grated (optional)
Seasoning
- 2 tsp Italian Seasoning
- 1 tsp Salt (adjust to taste)
- Black Pepper crushed
- 1 tsp Paprika (adjust to taste)
Instructions
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Start the instant pot in SAUTE mode and heat olive oil in it.
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Add diced onions and minced garlic. Stir and Saute for 2 minutes.
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Add diced tomatoes and chopped celery, carrots and zucchini. Add italian seasoning, salt, pepper and paprika.
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Stir in the pasta (if using), vegetable broth and beans. Make sure the pasta is submerged.
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Press Cancel and set to SOUP setting for 20 minutes.
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When the instant pot beeps, let the pressure release naturally for 5 minutes. Then manually release the pressure.
7. Stir in the chopped spinach and let it sit for 5 minutes.
8. Garnish with parmesan cheese and minestrone soup is ready to serve.
