This recipe for minestrone soup was updated using an Instant Pot, however feel free to make it on the stovetop or in a slow cooker. I had a larger Instant Pot that I purchased a few years ago, but downsized to the smaller Duo Instant Pot that I keep on my counter top for quick cooks that only require 4 servings or so.
I love the simple, wholesome ingredients that go into this recipe: Carrots, celery, basil, lemon juice, and tomato paste. There isn't much I would sub or remove. The stuff that I think you can vary are the vegetables and maybe the red pepper flakes, but everything else makes it taste just like you expect a good minestrone soup to taste.
If you're not eating beans, or want to reduce the carbohydrate count, leave them out and add some other vegetables such as cauliflower and butternut squash.
Max says
Just made a single portion of this for myself - found halving the ingredients made a nice big bowl, and I can honestly say it tasted absolutely AMAZING! thank you so much for uploading the recipe!
Carol says
This might sound like a stupid question, but would you freeze the soup with the pasta? Won't it taste weird when it's cooked again?
p.s. just found your blog. I think you're a genius. 🙂
Erica says
Hi Carol. We haven't noticed the pasta being soggy after reheating it, so I'd say no, but I bet it depends on the pasta and how long it cooked for to begin with. Hope that helps 🙂
Erica says
🙂
Sophie says
A delightful soup to savour in these these cold, cold days in wintertime!