Instant Pot Minestrone Soup {Stovetop + Slow Cooker Options}

🧂 Ingredients

• 2 tbsp olive oil
• 2 stalks celery

  diced
• 1 large onion

  diced
• 1 large carrot

  diced
• 3 cloves garlic

  minced
• 1 tsp dried basil
• 1 tsp dried oregano
• salt and pepper

  to taste
• 28 oz San Marzano crushed tomatoes
• 4 cups bone broth or vegetable broth
• 1/2 cup fresh spinach or kale without the rib torn into shreds
• 1 bay leaf
• 1 cup gluten-free elbow pasta or shell pasta
• 15 oz can or about 2 cups freshly cooked, drained white or cannellini beans
• 1/3 cup finely grated parmesan cheese

  omit for vegan option
• 1-2 tbsp fresh pesto

  optional, omit for vegan option

Instructions

• 1 Set Instant Pot to saute mode. Add olive oil, onion, carrot, celery and garlic.
  Mix until softened.
• 2 Add basil, oregano, salt and pepper.
• 3 If canned tomatoes are still whole, pulse tomatoes and liquid in can in a food
  processor or blender for a few seconds to dice tomatoes.
• 4 Add tomatoes, bone broth, spinach or kale, bay leaf, and pasta. Close lid and
  set to manual high pressure (HP) for 6 minutes. It will take about 8 minutes for
  the Instant Pot to reach high pressure, then it will cook for 6 minutes.
• 5 When timer goes off, let sit for 1-2 minutes. Then set to quick release to vent
  steam.
• 6 Remove lid and add white cannellini beans.
• 7 Serve in bowls and garnish with parmesan cheese and a dollop of pesto.

Nutrition Info