Hi everyone! I updated this recipe on 112/3/2020. Enjoy!

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.

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Minestrone Soup {Italian vegetable soup}

You can also make this recipe in a large saucepan on your stove top or in a slow cooker. The time is about the same; as soon as the vegetables are soft to bite, it's done.

The thing I love about this soup is I can add a variety of vegetables, leftovers, and vary it based on what I have. If you don't have tomato paste, you can use tomato juice or sauce; just cut the amount of water down a bit, about a 1/4 to 1/2 cup less. I also use a lot of tomato paste but you can probably cut it in half for a thinner, lighter soup. Using tomato sauce or tomato juice will also thin it out.

You can add cooked grain-free or gluten-free pasta to the soup at the end. Lentil pasta is grain-free. Add 1 to 2 cups of the cooked pasta once the soup is cooked.

Feel free to top the soup with shaved or grated Parmesan cheese or another cheese on top when serving.

You can use a bean other than a white bean, including lentils. 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.

Servings: servings

Calories: 132kcal

Ingredients

1 tablespoon olive oil
1 small onion peeled and diced
2 garlic cloves peeled and diced
2 large carrots diced
1 cup green beans diced into bite-size pieces
2 celery stalks diced
1 small zucchini trimmed and diced
4 cups water or vegetable broth
1 tablespoon lemon juice
1/4 cup tomato paste
1 1/2 cups cannellini or navy, or other bean, soaked overnight
6 fresh basil leaves diced
1/2 teaspoon dried oregano
1 1/4 teaspoons salt
1/8 teaspoon red pepper flakes optional for a bit of heat

US Customary - Metric

Instructions

Add the olive oil and onions to an Instant Pot. Set it to sauté and cook, while stirring occasionally, for a few minutes.
Add the garlic and sauté for a minute.
Add the green beans, celery, carrots, and 1/4 teaspoon of the salt, sauté for a few minutes.
Turn the Instant Pot to the soup setting and add the water, lemon juice, tomato paste, beans, basil, oregano, and 1 teaspoon of salt.
Cook the soup for 25 minutes.
Let the pressure out of the Instant Pot, and season with salt and pepper to your taste.
Serving idea: Top with grated Parmesan, breadsticks (from my cookbook), a side of greens.

Nutrition

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Comments

Max

June 22, 2012 at 6:21 am

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

February 2, 2011 at 7:33 pm

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
  
  February 2, 2011 at 8:44 pm
  
  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

December 27, 2010 at 12:48 pm

🙂

Sophie

December 27, 2010 at 9:27 am

A delightful soup to savour in these these cold, cold days in wintertime!