Instant Pot Minestrone Soup
This cozy Instant Pot minestrone soup is a hearty and complete meal that's loaded with beans, vegetables, pasta, and seasonings.
Servings: 6
Equipment
Ingredients
- 5 stalks celery hearts sliced
- 5 carrots peeled and sliced
- 1 large onion diced
- 3 cups (710 ml) vegetable stock
- 1 cup (245 g) marinara sauce (I love Rao's marinara)
- 2 teaspoons smoked paprika
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 3 bay leaves
- ¾ cup (128 g) pastina
- 15 ounce (425 g) can of cannelini beans drained and rinsed
Instructions
- In the insert of your 6-quart Instant Pot, add all the ingredients (celery, carrots, onion, vegetable stock, marinara sauce, and seasonings), EXCEPT the pastina and cannelini beans.5 stalks celery hearts, 5 carrots, 1 large onion, 3 cups vegetable stock, 1 cup marinara sauce, 2 teaspoons smoked paprika, 1 tablespoon Italian seasoning, Salt and pepper, 3 bay leaves
- Press the soup button on the front of your Instant Pot and make sure it is set for 30 minutes. If you don't have an Instant Pot, set to high pressure for 30 minutes.
- After the soup has finished cooking, do a quick release then add in the pastina and beans into the soup. Cover and let the residual heat cook the pastina and warm up the beans for another 10 minutes.3/4 cup pastina, 15 ounce can of cannelini beans
Nutrition
Serving: 1 bowl (300 grams) | Calories: 204 kcal | Carbohydrates: 42 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Sodium: 704 mg | Potassium: 661 mg | Fiber: 7 g | Sugar: 7 g
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