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Italian Minestrone Soup (Instant Pot or Stovetop!)
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Italian Minestrone Soup (Instant Pot or Stovetop!)

Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Appetizer, Dinner, lunch
Keyword: Instant pot, minestrone, soup
Servings: 8

Equipment

  • Instant Pot

Ingredients

  • 2 tablespoon olive oil
  • 2 ribs of celery with leaves, finely chopped 
  • 1 small onion, finely diced 
  • 3 medium carrots, sliced thinly 
  • 2 teaspoon dried oregano
  • 1 teaspoon dried Basil
  • ½ teaspoon dried thyme 
  • ¼ teaspoon smoked paprika 
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon minced garlic 
  • 1 tablespoon tomato paste 
  • ¼ cup white wine, such as Pinot Grigio 
  • 1 cup diced zucchini or yellow squash 
  • 1 14.5 oz can fire roasted diced tomatoes 
  • 32 oz vegetable broth 
  • 1 tablespoon prepared pesto (homemade or jarred) 
  • 2 tablespoon chopped fresh parsley, plus more for serving 
  • 2 bay leaves 
  • 2 cups water
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • ½ cup mini shell pasta, or ditalini 
  • 1 bunch chopped kale, tough stems removed 
  • 1 tablespoon apple cider vinegar 
  • grated parmesan, for serving 

Instructions

  • Instant Pot:
    Turn Instant Pot on sauté and add olive oil.
    2. Sauté the onion, celery, and carrots with salt and pepper to taste for 4-5 minutes, stirring occasionally until onions are translucent.
    3. Add the spices, garlic and tomato paste and stir to combine. Cook until fragrant, 1-2 minutes.
    4. Add the wine and cook 1-2 minutes until mostly evaporated.
    5. Turn off the instant pot.
    6. Add the zucchini or squash, diced tomatoes, vegetable broth, bay leaves, parsley, pesto, water, pasta and beans. Stir well.
    7. Close lid and set vent to sealed position.
    8. Set to pressure cook on high pressure for 6 minutes.
    9. After the 6 minutes, carefully do a quick pressure release using a kitchen towel to turn the valve to venting position.
    10. Once pressure is released, open pot and remove the bay leaves.
    11. Set to sauté, and add kale and apple cider vinegar. Season with salt and pepper to taste and cook 5-7 minutes. Stirring occasionally until kale is cooked through.
    12. Serve hot with grated parmesan cheese.
    Stovetop:
    1. Heat olive oil over medium in large stock pot or enameled dutch oven. 

    2. Sauté the onion, celery, and carrots with salt and pepper to taste for 4-5 minutes, stirring occasionally until onions are translucent.

    3. Add the spices, garlic and tomato paste and stir to combine. Cook until fragrant, 1-2 minutes.

    4. Add the wine and cook 1-2 minutes, until mostly evaporated.

    5. Add the zucchini (or squash), diced tomatoes, vegetable broth, bay leaves, parsley, pesto, water, kale pasta and beans. Stir well. If using a parmesan rind, add this now.
    6. Bring soup to a boil. Once boiling, reduce heat to medium-low, cover soup with lid and simmer 15 minutes, until pasta is cooked and zucchini is fork tender.
    7. Remove parmesan rind and bay leaves before serving.
Serve hot with grated parmesan cheese.