Instant Pot Minestrone Soup - Healthy, Vegan, Vegetarian

Instant pot minestrone soup, ready in under 20 minutes. Packed with veggies, tomatoes, Italian seasoning and a Parmesan rind, for an easy, soul warming meal. Serve with freshly grated Parmesan.


4 tablespoons olive oil
1 onion, diced
3 carrots, diced
3 stalks celery, diced
3 tablespoons tomato paste
2 cups mixed vegetables, chopped (squash, zucchini, green beans, peas)
4 cloves garlic, minced
1 can (28 ounces) whole tomatoes
4 cups vegetable broth
2 cups water
1 cup orecchiette or small shell pasta
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups greens (spinach or kale)
1 lemon, juice
Kosher salt, to taste
1 tablespoon RawSpiceBar's Italian seasoning
Parmesan rind (optional)


1. Set Instant Pot to high saute. Add olive oil and let heat. Once hot, add onion, carrots and celery and cook, 4-5 minutes. Add spices and garlic and saute until fragrant, about 1 minute. Add tomatoes and veggies to saute, another 3-4 minutes.
2. Add stock, noodles and Parmesan rind, if using. Select manual setting and turn pressure to high. Set time for 5 minutes. When finished cooking, quick-release pressure.
3. Stir in kale and cook, 2-3 minutes. Season and serve with Parmesan, if desired.

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