Olive Garden’s Minestrone Soup – Instant Pot
Have you ever had Olive Garden’s Minestrone Soup? It is so yummy!
This hearty, healthy vegetarian soup is full of nutritional goodness.
A combination of beans, vegetables, and optional pasta in a yummy broth that is flavorful, but not overly spicy.
This is so easy to make, especially when using my favorite, Instant Pot or slow cooker. It can be made on the stovetop as well.
The other night I made this up and my son said, after his second bowl, “This is good, even with all these vegetables.”
What I love about this soup, is that you can throw in whatever you have available. I try to stay stocked up on canned beans. tomatoes and broth so it is an easy go-to recipe when trying to think of something healthy and hearty for dinner.
Speaking of broth. One copycat recipe stated NOT to use chicken broth, but I have made it both ways and like it both ways.
Instant Pot
This little gem has seriously been one of my best purchases!
The Instant Pot gets used in our home almost every day! Several years ago, I started using a pressure cooker and I had just the stovetop style. I liked it but I had to sit and babysit while stuff was cooking.
This baby you just program things in and go on with your business. You can steam veggies, pressure cook, use it as a slow cooker, make beautiful rice, and even make yogurt.
I hesitated to buy an electric one because they all seemed to have that nasty coating on the inside. This has a stainless steel pot. LOVE IT!
Anyway, back to the recipe. Many of my recipes I have been tweaking for the Instant Pot, and here is one of them.
I will show how easy it is to make both in the pressure cooker and on the stovetop.
One more kitchen tool I have to share with you. Now you have to know, I am not one to have a bunch of unnecessary gadgets in my kitchen. ( I don’t have room.)
So the tools I do have are functional and items I use frequently. T
his is another one of them. It is a fruit and veggie chopper. I use it all the time to chop veggies for soups and salads.
Minestrone Soup Ingredients – 8 Servings
- 3 Tablespoons avocado or coconut oil
- 1 cup white onion chopped ( about 1 small)
- 1/2 cup chopped zucchini
- 1/2 cup green beans
- 1/4 cup chopped celery ( about 1/2 stalk)
- 4 cups vegetable broth or chicken broth
- 2 (15 oz.) cans red kidney beans, drained
- 4 garlic cloves (minced)
- 1 (14 oz. ) can diced tomatoes
- 2 (15 oz.) cans of small white beans or great northern beans, drained
- 1/2 cup carrot (julienned, chopped, or shredded)
- 1 1/2 teaspoons dried oregano
- 2 Tablespoons fresh minced parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 3 cups water
- 4 cups fresh baby spinach
- 1/2 cup small shell pasta (optional)
INSTANT POT
- Choose the sauté setting and add oil, onion, celery, garlic, green beans, and zucchini.
- Sauté for about 5 minutes or until onions begin to turn translucent.
- Add broth, drained tomatoes, kidney beans, carrot, water, and spices. (Do not add white beans at this time).
- Change the settings on the Instant Pot to “SOUP” and set for only 3 minutes. (It will take about 25 minutes to bring up to pressure and cook for 3 minutes)
- Release pressure using the “quick release” and add pasta, white beans, and spinach.
- Put the lid back on tight, AND let the soup SIT FOR 10 minutes or so. (You don’t need to turn it back on).
STOVETOP
- Sauté ingredients in a large soup pot, just as described above.
- Add all the rest of the items and bring to a boil.
- Reduce heat and then allow to simmer for 20 minutes or until desired consistency.
Feel free to add or omit any vegetables you desire. This is a flexible soup recipe. Use what you have available.
Serve the minestrone with Parmesan cheese (optional)
There you have it: a wonderful, hearty, homemade, satisfying and soothing soup.
Enjoy!
Olive Garden’s Minestrone Soup – Instant Pot
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6-8
10
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minutes300
kcalThis hearty, healthy vegetarian soup is full of nutritional goodness. A combination of beans, vegetables, and optional pasta in a yummy broth that is flavorful but not overly spicy.
Ingredients
- 3 TB
avocado or coconut oil
- 1 cup
white onion chopped (1 small)
- 1 cup
chopped zucchini
- 1/4 cup
chopped celery ( about 1 stalk)
- 4 cups
vegetable broth or chicken broth
- 2 15 oz. cans
red kidney beans, drained
- 4
garlic cloves (minced)
- 1 14 oz. can
diced tomatoes
- 2 15 oz.
small white beans or great northern beans, drained
- 1/2 cup
carrot (julienned, chopped or shredded)
- 1/2 tsp.
dried oregano
- 2 Tb
fresh minced parsley or 1 TB dried
- 1 1/2 tsp.
salt
- 1/2 tsp.
dried basil
- 1/4 tsp.
dried thyme
- 1/2 tsp.
ground black pepper
- 3 cups
water
- 4 cups
fresh baby spinach
- 1/2 cup
small shell pasta (optional)
Directions
Choose the sauté setting and add oil, onion, celery, garlic, green beans, and zucchini.
Sauté for about 5 minutes or until onions begin to turn translucent.
Change the settings on the Instant Pot to “SOUP” and set it for only 3 minutes. (It will take about 25 minutes to come up to pressure and cook for 3 minutes)
Change the settings on the Instant Pot to “SOUP” and set for only 3 minutes. (It will take about 25 minutes to bring up to pressure and cook 3 minutes)
Put the lid back on tight, AND let the soup SIT FOR 10 minutes or so. (You don’t need to turn it back on).
- Stove Top
Put the lid back on tight, AND let the soup SIT FOR 10 minutes or so. (You don’t need to turn it back on).
Put the lid back on tight, AND let the soup SIT FOR 10 minutes or so. (You don’t need to turn it back on).
Put the lid back on tight, AND let the soup SIT FOR 10 minutes or so. (You don’t need to turn it back on).
Feel free to add or omit any vegetables you desire. This is a really flexible soup recipe. Use what you have available.
Equipment
Instant PotEnter equipment link...
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Olive Garden’s Minestrone Soup – Instant Pot
This hearty, healthy vegetarian soup is full of nutritional goodness. A combination of beans, vegetables and optional pasta in a yummy broth that is flavorful, but not overly spicy.
- Prep Time10 min
- Cook Time51 min
- Total Time1 hr 1 min
- Yield8 Servings
INGREDIENTS
- 3 Tablespoons avocado or coconut oil
- 1 cup white onion chopped ( about 1 small)
- 1/2 cup chopped zucchini
- 1/2 cup green beans
- 1/4 cup chopped celery ( about 1/2 stalk)
- 4 cups vegetable broth or chicken broth
- 2 (15 oz.) cans red kidney beans, drained
- 4 garlic cloves (minced)
- 1 (14 oz. ) can diced tomatoes
- 2 (15 oz.) cans small white beans or great northern beans, drained
- 1/2 cup carrot (julienned, chopped or shredded)
- 1 1/2 teaspoons dried oregano
- 2 Tablespoons fresh minced parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 3 cups water
- 4 cups fresh baby spinach
- 1/2 cup small shell pasta (optional)
INSTUCTIONS
Instant Pot
Choose the sauté setting and add oil, onion celery, garlic, green beans, and zucchini.
Sauté for about 5 minutes or until onions begin t turn translucent.
Add broth, drained tomatoes, kidney beans, carrot, water and spices. (Do not add white beans at this time).
Change the settings on the Instant Pot to “SOUP” and set for only 3 minutes. (It will take about 25 minutes to bring up to pressure and cook 3 minutes)
Release pressure using the “quick release” and add pasta, white beans and spinach.
Put the lid back on tight, AND let the soup SIT FOR 10 minutes or so. (You don’t need to turn it back on).
Stove Top
Sauté ingredients in a large soup pot, just as described above.
Add all the rest of the items and bring to a boil.
Reduce heat and then allow to simmer for 20 minutes or until desired consistency.
Feel free to add or omit any vegetables you desire. This is a really flexible soup recipe. Use what you have available.
