Pressure Cooker Minestrone

Name: Pressure Cooker Minestrone
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 stalks celery, minced; 1 carrot, peeled and diced; 1 zucchini, diced; 2 cloves garlic; 3 cups vegetable stock; ½ teaspoon dried parsley; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 bay leaves; 1 (28 ounce) can diced tomatoes; 1 (6 ounce) can tomato paste; ½ cup (½-inch pieces) green beans; 2 cups baby spinach; 1 (14 ounce) can kidney beans, rinsed and drained; 1½ cups cooked pasta

Hannah Kaminsky Website

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For an Italian meal that’s hearty, healthy, and far more affordable than a ticket to Rome, minestrone satisfies on all levels. Thick with fresh vegetables and pungent herbs, one spoonful can transport you straight across the globe to the beautiful European peninsula without leaving the dinner table. Minestrone is packed with colorful, healthy vegetables so feel free to enjoy this dish often. In fact, it re-heats like a dream, so why not save some and enjoy it for lunch tomorrow!

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Directions

Mealthy Tip

Consider all the pasta-bilities. Small shapes are best, such as ditalini, shells, or elbow noodles, but anything that can fit comfortably on a spoon will be right at home in this soup.

For more pressure cooker soup recipes, you might enjoy:

Pressure Cooker Matzo Ball Soup

Pressure Cooker Vegetable Soup

Quick Pressure Cooker Chicken Noodle Soup

Nutrition Facts

Per Serving: 211 calories; 6g fat; 33.6g carbohydrates; 9g protein; 0mg cholesterol; 648mg sodium.

Full nutrition

Amount Per Serving
Calories 211		Calories from Fat 53
% Daily Value*
Total Fat 6g		9%
	Saturated Fat 1g	5%
	Trans Fat 0.0g
	Polyunsaturated Fat 0.9g
	Monounsaturated Fat 3.4g
Cholesterol 0mg		0%
Sodium 648mg		27%
Total Carbohydrate 33.6g		11%
	Dietary Fiber 7g	28%
	Sugars 9.9g
Protein 9g

Vitamin A 76%		Vitamin C 39%
Calcium 8%		Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Italian Quick And Easy One Pot Or Pan Ready In 30 Lunch Dinner Soups And Stews Casual Party Weeknight Vegetarian Vegan Pressure Cooker No Meat Spinach Multipot Tomatoes Dairy-free Canned Tomatoes 8 Quart Pressure Cooker

Reviews

5.0out of 5 Stars

(11 Reviews)

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What others are saying

Jessica Scott says:

I love this minestrone soup! I always order it when eat out at Italian restaurants and I love that I can now make it at home. This recipe was very flavorful and authentic. If you're looking for a classic, authentic tasting minestrone soup, look no further!

kat satterfield says:

I found my carrots needed a little more time, maybe I sliced them too thick? I added fresh oregano, and parsley since I had it around and some kale instead of spinach. I also dropped in pasta shells for fun. This recipe is great, even with low sodium broth I didn't feel like the flavor was affected. Can't believe how fast this was done, with so little mess!

Ashley Melchiore says:

I was so excited to find this site through a friend on Facebook, there are so many pressure cooker recipes I tried out recently. Got one for my wedding and wasn't quite sure how to work it...Love that instead of having a sautee pan + pots, everything is done in one place and SO FAST. Great recipe will for sure recreate for weeknight meals and likely freeze to save.

Jordan Clark says:

I liked this minestrone recipe, I just wish that I could cooked the noodles in the pot as the same time as the soup. I'm, sure there is a way to do this?

Santana Williams says:

Made this recipe sans green beans. The only way I will probably ever make soup now is in the pressure cooker. I make some type of soup every week to use up the last of my veggies and cut down on food waste. This is a great veggie dump soup to throw everything in.

Kris Wilburn says:

Unbelievably delicious!! We used all organic ingredients and chose ditalini for the pasta. Will definitely keep this one in mind when the weather gets cold.

Kaitlynne Vasquez says:

One of our favorite recipes so far!!! Love it!!!!

Natasha Fraser says:

I loved this soup. I’ve never made it before but this recipe is great for using up your veggies and is packed with vitamins and healthy goodness. The only thing I’d do differently is add extra tomato sauce....it wasn’t as “soupy” as I like but other than that.....two thumbs up!! Definitely saving this to my favourites :)

Phoebe House says:

LOVED this soup, my 8 year old ate 2 bowls! Would definitely make this again.

Amy Sjoblom says:

Loved the taste and all the healthy veggies. It does not come out very soup-y so if that’s your preference, add more broth (I am going to add more when I reheat it for leftovers). I will dial back the thyme a bit next time; it felt more prominent than it should’ve been. But overall, this is a keeper for a healthy winter meal!

Katherine Nguyen says:

Incredible! The whole family had seconds and thirds! Next time, we’ll add even more protein with ground beef/turkey!