Easy Minestrone Soup in 3 minutes
Easy recipe of Minestrone soup ready in minutes in a pressure cooker/Instant Pot. This recipe uses uncooked pasta and ready made pasta/marinara sauce which makes it possible to put this soup together in minutes. Full of different beans,vegetables,pasta and spinach, this is a very hearty and filling soup.
Ingredients
- 2 tbsp Olive oil
- 1 tbsp minced garlic
- 3/4 cup diced onions white or yellow onions preferred
- 1 tsp Italian Seasoning
- 1 tsp Red Chili flakes adjust as per spice preference
- 3/4 cup cooked Dark Red kidney Beans Half of a 16 oz/450 gms can
- 3/4 cup cooked Cannellini Beans/White Kidney Beans Half of a 16 oz/450 gms can
- 3/4 cup small shell pasta uncooked or any small pasta like macaroni(use gluten free pasta or rice for gluten free option)
- 3/4 cup canned diced tomatoes or fresh tomatoes
- 16 oz/450 gms/1 pound of Marinara sauce I used 1/2 jar of 32 oz Rao's Marinara sauce
- 18 oz/500 ml vegetable broth
- 10 oz/1 1/4 cup water
- 1/8 tsp ground black pepper
- 2 tbsp pesto optional but highly recommended(omit for vegan soup)
- 1 small zucchini halved lengthwise and thinly sliced
- 1 1/2 cup chopped spinach
garnish
- Grated Parmesan cheese and chopped parsley Omit cheese for vegan soup
Instructions
- Turn on Instant Pot to saute and add olive oil(traditional pressure cooker and stovetop directions in Notes)
- Add minced garlic and cook till garlic becomes light brown and aromatic
- Add the diced onions and cook till pink in color
- Add Italian seasoning and Red chili flakes and continue sauteing
- Add 3/4 cup each, dark red kidney beans,uncooked pasta,cannellini beans and diced tomatoes
- Add pasta/marinara/spaghetti sauce
- Add vegetable broth and water(Use only water if vegetable broth is not available)
- Mix well,press cancel,put the lid on and set the valve to 'sealing'
- Pressure cook on High for 3 minutes
- Quick Release the pressure till pin drops and its safe to open the lid(Be careful while releasing pressure)
- Turn on the Instant Pot to saute and mix the soup well
- Add sliced zucchini,chopped spinach,ground black pepper and pesto
- Continue to cook till spinach wilts and zucchini is done
- Top with grated Parmesan and chopped parsley(Omit the cheese for vegan soup)
- Serve with toasted Ciabatta bread or garlic breadsticks and a salad for a complete meal
Notes
To make in a traditional pressure cooker,give one whistle and release pressure immediately. To make on the stove top,follow instructions till adding the stock and water. Turn on heat to high, bring to a rolling boil. Cover and cook on low for 10 minutes or till pasta is cooked.
Cannellini beans also called white kidney beans is interchangeable with Navy or Great Northern beans.
By using raw pasta,we eliminate the need to boil and strain pasta,making it an easy and quick recipe. Ready made Marinara sauce makes a great base for the soup and pesto with its basil,olive oil and parmesan cheese adds all the right Italian flavors that we are looking for in this soup. Omit the pesto to make it vegan.The vegetables used are zucchini and spinach, both of which get cooked in no time.You can add any vegetables of choice.
Cannellini beans also called white kidney beans is interchangeable with Navy or Great Northern beans.
By using raw pasta,we eliminate the need to boil and strain pasta,making it an easy and quick recipe. Ready made Marinara sauce makes a great base for the soup and pesto with its basil,olive oil and parmesan cheese adds all the right Italian flavors that we are looking for in this soup. Omit the pesto to make it vegan.The vegetables used are zucchini and spinach, both of which get cooked in no time.You can add any vegetables of choice.
Tried this recipe?Let us know how it was!