Instant Pot Minestrone Soup
Try this Instant Pot Minestrone Soup recipe, or contribute your own.
Try this Instant Pot Minestrone Soup recipe, or contribute your own.
- 2 stalks celery diced
- 1 can kidney beans drained
- 1 can garbanzo beans drained
- 32 oz chicken broth (for vegetarian just use vegetable b if you want a darker richer soup use beef broth)
- 1/2 onion sliced or diced your preference
- 3 carrots sliced thin into dials so they become soft or thicker dials if you want them to stay a bit firm
- 1 small zucchini cut into dials i usually cut dials in half as well - the smaller the pcs. the softer they will be but zucchini cooks fast in the ip!
- 1.5 c petite diced tomatoes
- 1 c uncooked shell noodles
- Carbohydrate 124.56740759365 g
- Cholesterol 0 mg
- Fat 6.0237684501 g
- Fiber 29.0986860253835 g
- Protein 31.28072090175 g
- Saturated Fat 0.77814655887 g
- Serving Size 1 1 (1528g)
- Sodium 1851.636111035 mg
- Sugar 95.4687215682665 g
- Trans Fat 0.719809258574999 g
- Calories 671 calories
Step-by-step
- Dice all of your vegetables and put them into your Instant Pot or pressure cooker.
- Add your broth and uncooked noodles, stir gently and add any herbs/spices you'd like (I usually just add salt when it is done if I feel it needs a bit).
- Close lid and and steam valve, set to pressure high, for 3 minutes.
- Do a quick release.
- Carefully lift lid and serve topped with shredded parmesan and parsley if desired.
My Favorite Weeknight Wonder: Instant Pot Minestrone Soup
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. Between school pick-ups, work deadlines, and the never-ending cycle of laundry, sometimes the easiest option seems like takeout or a quick, less-than-nutritious frozen dinner. But I'm a firm believer that even amidst the chaos, a nourishing, home-cooked meal can be within reach. That's where my Instant Pot Minestrone Soup comes in – a lifesaver on busy weeknights, and a recipe I wholeheartedly recommend to anyone pressed for time but still craving something wholesome and flavorful.
This minestrone soup isn’t just convenient; it’s packed with vegetables and brimming with flavor. The hearty broth, vibrant vegetables, and tender noodles create a comforting and satisfying experience that my whole family loves. What makes it even better is that it requires minimal prep work. Chopping the vegetables is the most time-consuming part, and even that takes only about 10 minutes. The magic then happens in the Instant Pot—a pressure cooker that simplifies the entire cooking process.
The beauty of this recipe lies in its versatility. You can easily customize it to your liking. Feel free to add different vegetables based on what you have on hand or what’s in season. Spinach, kale, or even leftover roasted vegetables would be delicious additions. If you're not a fan of shell noodles, you can substitute them with any other small pasta shape. For a heartier soup, consider adding some lentils or barley. The possibilities are endless!
Beyond its ease and adaptability, this minestrone soup is also surprisingly nutritious. It's a fantastic source of fiber from the vegetables and beans, providing sustained energy throughout the day. The broth is rich in electrolytes, vital for hydration, especially after a long day. And because it's relatively low in fat, it’s a guilt-free indulgence that fits perfectly into a healthy diet.
One of my favorite aspects of this soup is its ability to transform leftovers into something entirely new and exciting. If I have leftover roasted vegetables from a previous meal, they find a new life in this comforting soup. It’s a fantastic way to reduce food waste and add extra layers of flavor.
This soup is not only perfect for busy weeknights but also ideal for meal prepping. Make a big batch on the weekend, and you’ll have delicious, healthy lunches ready for the entire work week. It's a great way to save time and ensure that you're always eating nutritious meals, even when you're short on time.
Beyond its practical benefits, this minestrone soup offers a sense of comfort and warmth, a feeling especially valuable in our fast-paced lives. The rich aroma filling the kitchen during cooking is in itself a mood lifter. It's a reminder that even amidst the pressures of daily life, taking the time to create a wholesome meal for ourselves and our families is a valuable act of self-care and love. And, let's be honest, there's nothing quite like curling up on the couch with a warm bowl of minestrone soup on a chilly evening.
So, if you’re looking for a quick, easy, healthy, and incredibly delicious soup recipe that’s perfect for busy weeknights, give my Instant Pot Minestrone Soup a try. It’s become a staple in my household, and I’m confident it will quickly become a favorite in yours, too. Enjoy!
Ingredients you will need:
- 2 stalks celery, diced
- 1 can kidney beans, drained
- 1 can garbanzo beans, drained
- 32 oz chicken broth (or vegetable broth for vegetarian)
- 1/2 onion, sliced or diced
- 3 carrots, sliced thinly
- 1 small zucchini, cut into half-moons
- 1.5 cups petite diced tomatoes
- 1 cup uncooked shell noodles
- Salt and pepper to taste
- Optional toppings: shredded Parmesan cheese, parsley
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add greens: Stir in a handful of spinach or kale during the last few minutes of cooking.
- Make it heartier: Include 1/2 cup of lentils or barley for added protein and fiber.
- Adjust the noodles: Use your favorite type of pasta, keeping in mind smaller pasta shapes work best.
- Customize your vegetables: Feel free to substitute other vegetables based on your preference and availability.
Remember to always adjust seasonings to your taste. Cooking should be an enjoyable experience, so don’t hesitate to experiment and make it your own! Enjoy the warmth and deliciousness of your homemade Instant Pot Minestrone Soup.
