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To make a warm and tasty Instant Pot Veggie Minestrone, gather these key items: - 1 tablespoon olive oil - 1 onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 zucchini, diced - 1 cup green beans, chopped - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 can (15 oz) cannellini beans, drained and rinsed - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup small pasta (like ditalini or elbow) - 2 cups fresh spinach - Grated Parmesan cheese for serving (optional) These ingredients work together to create a hearty soup that is both filling and healthy. While the essential ingredients shine, you can add more flavor with these options: - Fresh herbs like parsley or basil for garnish - A squeeze of lemon juice for brightness - Red pepper flakes for a spicy kick - Other veggies like bell peppers or kale for variety These extras let you customize your soup to match your tastes. To make your cooking smooth and easy, use the following tools: - Instant Pot - Sharp knife for chopping - Cutting board - Measuring cups and spoons - Wooden spoon or spatula for stirring Having the right tools makes the cooking process fun and efficient. Enjoy creating your Instant Pot Veggie Minestrone! Start by turning on your Instant Pot. Select the ‘Sauté’ option. Add 1 tablespoon of olive oil to the pot. Once the oil heats up, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Stir these veggies and cook for about 3-4 minutes. You want them to soften a bit. Next, add 3 minced garlic cloves. Cook for another minute until you smell the garlic. Now it’s time to add more goodness. Toss in 1 diced zucchini and 1 cup of chopped green beans. Open a can of diced tomatoes (14 oz) and pour it in, juice and all. Add 4 cups of vegetable broth next. Don’t forget the protein! Add 1 can of rinsed cannellini beans. Sprinkle in 1 teaspoon each of dried oregano and dried basil. Season the mix with salt and pepper to taste. Stir everything well. Close the lid of the Instant Pot and set the valve to 'Sealing.' Select ‘Manual’ and set the timer for 5 minutes. Once the timer goes off, carefully release the pressure by moving the valve to 'Venting.' Open the lid and stir in 1 cup of small pasta, like ditalini or elbow. Set the Instant Pot back to ‘Sauté’ and let it simmer for 8-10 minutes. This will cook the pasta. Right before you serve, mix in 2 cups of fresh spinach until it wilts. To make your minestrone pop with flavor, start by using fresh herbs. Fresh basil and oregano will add depth. Use good quality vegetable broth for a rich base. If you can, roast the garlic before adding it. This will make it sweeter and more complex. Add a squeeze of lemon just before serving. It brightens up the dish and makes it sing. Overcooked vegetables can turn mushy and lose their taste. To avoid this, cook the veggies in stages. Add firmer vegetables like carrots and celery first. After a few minutes, add softer ones like zucchini and spinach. The Instant Pot cooks fast, so always check for doneness. You can always cook a bit more, but you can’t un-cook them. If you forgot to add salt, sprinkle it in right after cooking. Mix well to blend the flavors. If your soup is too thick, add a bit more broth or water. Stir it in until you reach your desired consistency. If you burn the bottom, don't panic! Transfer the unburned soup to a new pot. Just be careful not to scrape the burnt bits. {{image_2}} You can easily make this veggie minestrone gluten-free and vegan. To do this, swap regular pasta for gluten-free pasta. Many brands offer great options that cook well. For the broth, use a gluten-free vegetable broth. This soup is already vegan since it uses no meat or dairy. You can add more beans to boost protein. Chickpeas or black beans work great here! This recipe shines when you use seasonal veggies. In spring, add peas or asparagus for a fresh taste. In summer, use bell peppers or corn for sweetness. Fall calls for squash or kale, which add depth. Winter is perfect for root veggies like parsnips or turnips. You can mix and match based on what you find at your local market. You can switch up the pasta in your minestrone for fun. Instead of ditalini or elbow pasta, try small shells or even whole wheat pasta. Quinoa or orzo can also add a nice twist. Just adjust the cooking time based on what you choose, as some pastas cook faster than others. This keeps the soup exciting and new with every batch! To store your leftover minestrone, let it cool first. Use airtight containers. Fill them with the soup, leaving some space at the top. This helps prevent spills when you seal them. You can keep it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you are ready to eat your leftover minestrone, take it out of the fridge. Pour the soup into a pot or a microwave-safe bowl. If using a pot, heat it on low. Stir often until it warms up. If using a microwave, cover the bowl with a lid or a paper towel. Heat for 1-2 minutes, stirring halfway through. Make sure it’s hot all the way through before serving. For freezing, use the same airtight containers. You can also use freezer bags. Just be sure to remove excess air before sealing. Minestrone can last up to three months in the freezer. When you want to eat it, move it to the fridge to thaw overnight. You can also thaw it in the microwave. Just use the defrost setting. Once thawed, reheat it as mentioned earlier. Enjoy it warm and comforting! Yes, you can! To use a regular pot, start by heating olive oil over medium heat. Sauté the diced onion, carrots, and celery for about 5-7 minutes. Then, add the garlic and cook for 1 more minute. Stir in the zucchini, green beans, diced tomatoes, vegetable broth, and cannellini beans. Season with oregano, basil, salt, and pepper. Bring to a boil, then lower the heat. Let it simmer for about 20 minutes. Add the pasta and cook until tender. Finally, stir in the spinach just before serving. If you don't have cannellini beans, you can use kidney beans or navy beans. Both options add a nice texture and flavor. You can also use chickpeas for a different taste. Make sure to drain and rinse them before adding them to the pot. This ensures a clean taste and removes excess sodium. Instant Pot Veggie Minestrone can last for about 3-5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Just remember to let it cool before putting it in the freezer. When you are ready to eat it, thaw it in the fridge overnight and reheat on the stove or in the microwave. This blog covers everything you need for making Instant Pot Veggie Minestrone. We looked at essential and optional ingredients, plus the best tools to use. I shared step-by-step instructions, helpful tips, and tasty variations for your soup. You learned how to store and reheat leftovers, ensuring nothing goes to waste. Enjoy your warm, flavorful bowl of minestra, knowing you can easily adapt it. Cooking should be fun and simple, and now you have all the tips needed for success. Go ahead and make your delicious soup today!

Instant Pot Veggie Minestrone

Warm up with a delicious bowl of Instant Pot Veggie Minestrone that's packed with flavor and nutrients! This easy recipe combines vibrant vegetables, hearty beans, and small pasta for a comforting meal ready in just 30 minutes. Perfect for busy nights, this minestrone is not only healthy but also satisfying. Click to discover the full recipe and tips for serving this delightful dish with a sprinkle of Parmesan. Your taste buds will thank you!
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Ingredients
  

1 tablespoon olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 zucchini, diced

1 cup green beans, chopped

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 can (15 oz) cannellini beans, drained and rinsed

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup small pasta (like ditalini or elbow)

2 cups fresh spinach

Grated Parmesan cheese for serving (optional)

Instructions
 

Turn on the Instant Pot and select the ‘Sauté’ function. Add the olive oil.

    Once heated, add the diced onion, carrots, and celery. Sauté for about 3-4 minutes until softened.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the zucchini, green beans, diced tomatoes (with juice), vegetable broth, cannellini beans, oregano, and basil. Season with salt and pepper.

          Close the lid of the Instant Pot and ensure the valve is set to 'Sealing.' Select ‘Manual’ and set the timer for 5 minutes.

            Once the cooking cycle is complete, carefully release the pressure by moving the valve to 'Venting.'

              Open the lid and stir in the small pasta. Set the Instant Pot to ‘Sauté’ again and simmer for about 8-10 minutes, or until the pasta is cooked to your liking.

                Just before serving, stir in the fresh spinach until wilted.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 6

                    - Presentation Tips: Serve the minestrone in deep bowls, topped with a sprinkle of grated Parmesan cheese and a sprig of fresh basil for a touch of color.