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.
Minestrone Soup {Italian vegetable soup}
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
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.
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!
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. 🙂
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 🙂
🙂
A delightful soup to savour in these these cold, cold days in wintertime!