Vegetable Minestrone With Pasta
Minestrone is a vegetable-filled soup fortified with tomatoes, beans, and pasta. It’s the ultimate vegetarian comfort food. Think of a crisp day and a piping hot bowl of delight. I’ve included vegan and gluten-free substitutions at the end of this recipe to make it suitable for everyone.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 2tablespoons extra-virgin olive oil
  • 1 medium yellow onionchopped
  • 3 garlic clovesminced
  • 4 carrotspeeled and sliced
  • 2 celery stalkssliced
  • 6cups low sodium vegetable broth
  • 1tsp dried oregano
  • 1/2tsp dried thyme
  • 1tsp fine sea salt
  • 1/2tsp freshly ground black pepper
  • 2leaves bay
  • 30oz red kidney beans2 cans 15 oz drained and rinsed
  • 30oz diced tomatoes2 cans 15 oz
  • 6oz tomato paste1 can
  • 2cups dried whole-wheat macaroni pasta
  • 1/2cup grated parmesan cheese
  1. Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the onion, garlic, carrots, and celery; sauté for 3 minutes or until the vegetables start to soften.
  2. Press Cancel and pour in the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the oregano, thyme, salt, pepper, and bay leaves, and stir to combine.
  3. Add the beans, diced tomatoes, and tomato paste, but don’t stir (this prevents the tomatoes from getting to the bottom of the pot, where they might burn).
  4. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 5 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
Recipe Notes

GLUTEN-FREE OPTION: Make sure the vegetable broth is gluten-free. Some broths are made using gluten products.
PER SERVING Calories: 402; Fat: 8g; Carbohydrates: 67g; Fiber: 15g; Protein: 21g; Sodium: 901mg